Crab Cakes

A few weeks ago, my father-in-law bought us a can of canned crab meat because it was on sale. The nice thing about canned crab meat is that it usually lasts for a few months if you don't open the can. Once the can is opened, it needs to be used within a few days. I finally decided what I wanted to make with it, so I cracked it open and got to work. 

I have always loved crab cakes. In fact, every year for my birthday up (until the age of 23-ish), my family and I would go to Red Lobster to celebrate. I would chow down on crab legs until I physically couldn't eat anymore. Over the years, I have learned that there actually are higher class seafood restaurants than Red Lobster, but Red Lobster still has a special place in my heart.

This recipe reminds me of a crab cake that I would see on a typical restaurant menu, but I can almost guarantee that it's more healthful, and even more flavorful. I served these crab cakes with a spicy remoulade that I made with mustard, red pepper, and mayonnaise. You can whip that up as a topping if you wish!


  • 2 Tbsp. fresh chopped scallions (green part only)
  • 2 Tbsp. fresh parsley
  • 2 Tbsp. Just Mayo
  • 1/2 tsp. lemon zest
  • Juice from 1/2 lemon
  • 1 egg
  • 1/3 cup gluten free bread crumbs or panko
  • 1 pound lump crabmeat
  • 1 Tbsp. olive oil, divided


  1. To prepare crab cakes, combine the scallions through crabmeat. Cover and refrigerate for 30 minutes to allow the mixture to firm up.
  2. Once chilled, form 6 patties with the crab mixture.
  3. Heat the olive oil in a medium skillet until the oil begins to shimmer. Add the crab cakes to the pan (as many as will comfortably fit without touching each other). Cook 4 minutes per side or until the crab cake is golden brown.