This recipe is perfect for a summer dinner party. It’s also perfect if you’d prefer to hoard. Easy No-Filler Crab Cakes — blink and these healthy, gluten free treats will be all gone!
[May 2019 update: New pictures! But if you landed here via an old Pin or other picture, here’s proof that you’re in the right place. Following post originally published on September 13, 2016.]
These are the best crab cakes. Mmmkay? Mmmkay!
But first, let me do a little shameless plug because, even though The Every Kitchen has not been bumpin’ the past several months, I’ve had a little traffic thanks to some great people finding my recipes. Since we’re now in the baby stages of pumpkin season, let me direct you to my recipe for 5-Minute Smokey Pumpkin Hummus. It’s been #trending. #onTrend with a capital T.
And back to crab cakes. Did you miss that? Did you miss my great ability to get side-tracked?
I mentioned yesterday that my parents — now that they live on the coast — have become these fishing, crabbing, shrimping, water people. And they’re good at it. I’m serious. You should see some of the pictures my parents text me. The braggarts.
This is why they’re called blue crabs. Did you know they’re actually blue before you cook ’em?!
At least for one weekend out of the year, I’m a benefactor. And now I’m gonna share the wealth. While your mother may not be catching and cracking open fresh blue crabs from her backyard dock, you can have this recipe come to life with the help of a good grocery store.
What makes Easy No-Filler Crab Cakes so good, you ask?
- Total time: 13 minutes. Whaaaaat?! (Shhh… don’t tell your guests, but yes, it’s THAT easy.)
- No filler, so you taste #allthecrab. Which is tender and flaky, and juicy, and lumpy all at the same time. (When referring to crab meat, lumpy is good.) AND, no filler = no gluten.
- Easy No-Filler Crab Cakes are protein-packed powerhouses. Low carb too, if that’s your thing.
- You get to use your hands. Who doesn’t like to get messy in the kitchen?
Now no excuses. Time to find your nearest dock or grocery store and then get your hands messy!
Easy No-Filler Crab Cakes
This recipe is perfect for a summer dinner party. It's also perfect if you'd prefer to hoard. Easy No-Filler Crab Cakes -- blink and these healthy, gluten free treats will be all gone!
Ingredients
- 1/3 cup Hellman's Light mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay
- 1 tablespoon chopped fresh parsley
- 1 tablespoon water
- 1 pound lump crabmeat
Instructions
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Preheat the broiler. Line a baking sheet with silpat or lightly coat with nonstick spray.
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In a medium size bowl, combine mayonnaise, mustard, Old Bay, parsley, and water. Gently fold in the crabmeat, careful not to break it up.
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With your hands, form crab mixture into 6 3.3-ounce patties and arrange on baking sheet. Broil for 6-8 minutes or until lightly browned on top.
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Way too much filler. We get the best from a place called The Farm House located in Avondale, PA.
The cakes are called slider’s. Probably 6-8 oz. of lump crab only secured with a shrimp mousse to hold it together. Cost: $11 for 2 sliders & the best I’ve ever had.
Shredded crab is a no-no with this restaurant.
They sound to die for! Wonder what is in the “shrimp mousse.” Sounds interesting and not too expensive!
Can I use imitation crab for these crab cakes?
Hi Christine, I’ve never tried using imitation crab, but I don’t see why it wouldn’t work. I’d love to hear if they turn out for you!
Very good. The only thing they fell apart when I removed from pan.
Hi Carolyn, I’m glad you enjoyed them! They can be a little tricky — the less filling in them, the more fragile they are for sure.
Those sound easy and delish!
Thanks Lauren! They definitely are!
I love how easy these are to make! Definitely a great dish!
Thanks Brittany. So easy and perfect for summer. Yay!
Wow! Sounds so simple and delicious! I love that!
Isn’t that the best kind of recipe!?
Would love to try these! What would you recommend to substitute for someone who doesn’t like mayo?
Hi Jeannette, Honestly, you would never taste the mayo in it, I promise! But I think dijon mustard would be a good complement!
Now these are good looking crab cakes! The lumpy crab meat has me drooling.
Thanks Alanna! These are some of the best — if not THE best — I”ve had!
This looks like a great recipe for those that are short on time but still want to eat something delicious! I would add turmeric to give it more of a nutrigenomic potential 🙂
Absolutely. These are on the table — and impressive — in 15 minutes!
Super quick, and they look delicious!
So quick… unless you’re shucking the crabs yourself!
LOVE how crab-filled these are! Such a great recipe for the summer!
Perfect for the summer. You do have to turn the stove top on, but only for a short time! 😉
This just screams summer to me!
Yep! I look forward to them every time summer rolls around!
Hello, Dumb question here. Does the crab meat need to be pre-cooked and if so how? This looks wonderful though can’t wait to try them. An old restaurant that closed last year used to make a crab cake Rachel sandwich… best sandwich I’ve ever had. I want to use these to make that sandwich. Thanks. Bethany
Hi Bethany, The crab meat is already cooked. Typically, you boil crabs to ensure they die and this cooks the meat. You wouldn’t come across lump crab meat that is raw. Not a silly questions. And a Crab Cake Rachel?? OMG. I’m sensing a new blog post soon!
Three questions:
Any substitutes for old bay?
What if you wanted a litttttle “filler”? Just add in some breadcrumbs? (Trying to disguise a little for kiddos)
Is can crabmeat what you use?
Hi Kerri, Sorry for the late follow up! Yes — I think this recipe originally had 2-3 crushed up saltines added. I took them out and found that the recipe worked just fine. I also recently made these and did not have Old Bay either. I just did celery salt, a bit of cayenne, dry mustard, and randomly… nutmeg.
These are awesome and easy to make! Can you refrigerate half of the mix and use it the following night?
Hi Nick,
Yep – There shouldn’t be any problem with that. I actually made these for myself just last week. Makes a great light lunch! And SO QUICK.
SALTY! Not sure if it’s my crab or I need to add some vinegar maybe. Otherwise very good
I was just telling another commenter that perhaps I need a 2nd set of tastebuds next time I make these. They are a standby and I make them often. I’ve never thought of them as salty, but you are the 2nd person to say that! I went ahead and decreased Old Bay by half. Thanks for the comment.
The pictures looked amazing! Followed the recipe to a tee! Mine turned into a pile of brown much on my backing pan tho unfortunately! I also would have done maybe just 1tsp Of the old bay – so salty with the 2 tsp
Hi Jen, I’m so sorry to hear yours didn’t turn out well! I make these quite often and never have trouble. I’ll get a 2nd set of tastebuds next time to let me know if they are too salty!