Home From Erika's Kitchen Breadless Crabcakes

Breadless Crabcakes

by Erika Nicole Kendall

1/2lb crab meat (prefrably a combination of lump meat and claw meat)
1 egg yolk
1/2tbsp finely chopped onion
1tbsp very finely chopped celery
1tbsp dill weed
1/2tsp lemon zest (lemon zest is the scrapings of the rind of a lemon. Be sure to wash it off before you peel, and be sure that you only get tiny shavings.)
1/4tsp paprika
1/3 cup olive oil

Pre-heat your oven to 375. Beat your onion, celery, dill, lemon zest and paprika into your egg. Drain your crab as thoroughly as possible, then blend it in with your egg blend.

Heat a skillet on your stovetop, and pour your oil inside. Once heated, mold small balls of crab and drop them into your skillet. The size is totally up to you. You want the crab cake to cook just enough that they stick together properly. You want the outside to be crispy, don’t worry about the inside.

Once finished, place your crabcakes on a baking pan, and slide them into the oven for just long enough to warm up the insides. That’s it! Feel free to modify the recipe at your leisure – I sometimes switch up the spices by using a little old bay, or worchestershire sauce… whatever I feel like – and make it your own!

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1 comment

Valarie June 8, 2012 - 9:29 PM

Thanks for this recipe; I’ve been looking for a way to make crab cakes without bread crumbs.

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