Baked Crab Cakes
After not wanting to cook anything last week, I was determined to get some menu planning done before grocery shopping this week. I pinned a couple recipes from my go-to source, Eating Well, including this recipe for Crab Cake Burgers. Ever since Funk and I started eating eggs again, it’s been a cinch to whip up “burgers” like salmon burgers and veggie burgers, since the egg is helpful for binding. These Crab Cake Burgers looked simple enough, but I read the reviews and people commented that they didn’t hold together well, despite tasting great. I decided to tweak the recipe slightly and using two eggs helped them hold together perfectly. I also baked the burgers instead of pan frying them, and omitted the mayo and a few seasonings that we didn’t have on hand. Here is my modified version:
1 pound crabmeat
2 eggs, lightly beaten
1/2 cup whole wheat breadcrumbs
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon onion powder
1/4 teaspoon freshly ground pepper
4 dashes hot sauce (I used Frank’s buffalo)
Preheat oven to 350. Mix crab, egg, breadcrumbs, mustard, lemon juice, onion powder, pepper and hot sauce in a large bowl. Form into 5 patties. Let these set in the fridge for about 30 minutes so they really bind together.
Bake in the oven for 20 minutes, flipping once halfway.
I served these on a whole wheat bun with extra crispy roasted Brussels sprouts (my favorite!). They were delicious! I had never bought canned crabmeat before and was pleasantly surprised by it’s taste and texture. Next time I might even add more hot sauce, or top these with some sort of tartar sauce for a little more zing.