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Crab Cakes

Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 527kcal

Ingredients

  • 1/2 lb Lump crab meat substitute claw meat if desired
  • 1 tbsp Mayonnaise
  • 1/2 tbsp Dijon mustard
  • 1/4 tsp Old Bay Seasoning
  • 2 tbsp Fresh parsley chopped, plus more for garnish
  • 1 tbsp Red onion minced
  • 1/2 tsp Lemon juice cut into wedges
  • 3/4 cup Panko breadcrumbs
  • 2 tbsp Avocado oil
  • 2 slices Crusty bread toasted

Jalapeno Apricot Jam

  • 1/4 cup Dried apricots minced
  • 1/2 tsp Jalapeño pepper minced
  • 2 tbsp Honey
  • 1/2 tsp Lime juice
US Customary - Metric

Instructions

  • Jam: Add all ingredients to a saucepan over medium low heat. Bring to a simmer until the apricot becomes soft. Remove from the heat and set aside.
  • Preheat the oven broiler on low.
  • For the crab cakes: In a bowl, mix together the crab, mayo, mustard, old bay, parsley, onion, and lemon juice. Season with salt and pepper. Lightly form the mixture into equal portions. Lightly coat all over with panko breadcrumbs
  • Heat the oil in an oven safe saute pan over medium heat. Add the crab cakes and cook until the bottom is golden and crispy. Transfer the pan to the oven and broil until the top is nicely golden brown.
  • Serve with apricot jam and bread. Garnish with parsley.

Nutrition

Calories: 527kcal | Carbohydrates: 81g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1533mg | Potassium: 601mg | Fiber: 4g | Sugar: 29g | Vitamin A: 978IU | Vitamin C: 16mg | Calcium: 144mg | Iron: 5mg