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Citrus Crab Cakes

COOK TIME
10 mins
PREP TIME
5 mins
SERVINGS
4
RATE THIS RECIPE
(135)
Brian Malarkey's Shrimp Cocktail + Italian Meatballs + Crab Cake
Brian Malarkey's Shrimp Cocktail + Italian Meatballs + Crab CakeNathan Congleton / TODAY
COOK TIME
10 mins
PREP TIME
5 mins
SERVINGS
4
RATE THIS RECIPE
(135)

Ingredients

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

    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.

     

    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).