Maryland Crab Cakes - No Filler - Low Carb and Bariatric Friendly

Name: Maryland Crab Cakes - No Filler - Low Carb and Bariatric Friendly
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1/4 cup mayonnaise (Not salad dressing); 2 teaspoons Dijon mustard (We use horseradish mustard which gives them a little zip.); 1 large egg (beaten); 1 large egg yolk (beaten with whole egg above); 1/4 cup Parmesan cheese; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 tablespoons chopped parsley (we use dried, but fresh would also be nice. Double amount if using fresh.); 1/2 teaspoon Old Bay; 1 pound jumbo lump crab meat; 1 tablespoons butter (melted); fresh lemons (cut into wedges)

Instructions

Prep:10minCook:20min

This recipe for Maryland crab cakes uses no filler, so all you get is the creamy flavor of the crab meat with a hint of Old Bay seasoning. I like to use lump crab meat, but you could just as easily use smaller pieces with some lump mixed in for a less expensive alternative that will actually stick together a little bit better than just the lump crab on its own.

Updated at: Wed, 27 Nov 2024 01:07:07 GMT