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Citrus Crab Cakes
Brian Malarkey's Shrimp Cocktail + Italian Meatballs + Crab Cake
Nathan Congleton / TODAY
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Rating:
3.4402986 (134 rated)
Cook time:
Prep time:
Servings:
4

I love these low-carb crab cakes, which are baked like a cake. Get it? Crab CAKE! 

Technique tips: Squeeze the excess water out of the crab meat before stirring it into the other ingredients. Don’t over mix. If you'd like, make a double batch of the seasoning mixture and omit the egg from half — this dressing can be served over the cooked crab cakes.

 

Ingredients

    • 1 pound crabmeat (Dungeness, blue, king, or stone)
    • 1 egg
    • 1/2 cup mayonnaise
    • 2 tablespoons
    • 2 teaspoons Old Bay seasonings
    • 1 lemon, zested and juiced
    • Optional: Chopped parsley and lemon wedges for garnish

Preparation

1. Preheat oven to 350°F. 

2. In a large mixing bowl mix the egg, mayonnaise, mustard, Old Bay, lemon zest and juice.

3. Grease the muffin tin. Divide mixture into the cups of a small muffin pan for finger food, or use a larger muffin pan for sandwich- or entrée-sized crab cakes. Bake until golden brown on the top, about 10 minutes (larger cakes will need more time). 

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