Ingredients
- 1 pound blue crabmeat
- 1 tablespoon small diced red bell pepper
- 1 tablespoon small diced green bell pepper
- 1 tablespoon finely chopped fresh parsley leaves
- 1 tablespoon heavy mayonnaise
- 2 eggs
- 1 tablespoon baking powder
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons Maryland-style crab seasoning (recommended: Old Bay)
- 2 tablespoons canola oil
- Mustard Sauce, recipe follows
Directions
In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
Mustard Sauce:
1/4 cup heavy mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice
Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
Yield: 3/4 cup
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By NewChefChick
on November 06, 2011
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Low Carb?! Who cares! These cakes were the cat's meow, or should i say crab's meow!! They were absolutely delicious. I cooked these for my family and no one missed all that bready filler! I made the mustard sauce, though did not try it, my family liked it. I also made Ina's Tartar Sauce which was great. Such an easy recipe with such fantastic results!
By oelkesm
Lees Summit, MO
on September 05, 2011
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I had already started making low carb crab cakes a different way and was looking for an easy way to cook them without all the breading and this recipe steered me in the right direction. The mini cakes without breading on the outside cook up great! I also made the sauce but after reading that it was a bit strong, I started with 2 tsp of dijon mustard to the 1/4 cup of mayo and added more lemon juice than called for. Some salt and pepper brought it all together. I'm glad I found this recipe!
By cookiejean
on August 27, 2011
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I used an easier crab cake recipe and made this mustard sauce. I love full flavor sauces but I felt like this one was way to tangy for the crab cakes and overwhelmed them. So I suggest adding a half cup of sour cream. It cuts down on the tang and allows you to enjoy the flavor of the crab cake.
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