No fillers. No fake flavors. No fuss. What else can you ask for when you make homemade crab cakes? Perhaps a creamy tartare dipping sauce or a simple yogurt-based dressing? If not, no worries, these crab cakes taste great on their own, or serve them with steamed vegetables for a satisfying supper.
Whether you buy your crab meat canned, fresh, or catch it yourself, check for stray pieces of the shell before you mash it in a bowl with seasoning, shape them into patties, then bake in the oven. Dip them in sourdough breadcrumbs or gluten-free flour, or skip this step altogether; either way, they hold together relatively well when baked.
Add flour or breadcrumbs and crushed sage to a plate or bowl
and set aside.
Crack and whisk the 2 whole eggs and set aside.
Separate the third egg and add only the egg yolk (save or
discard third egg white), Dijon mustard, lemon juice, vinegar, and sea
vegetable powder to a food processor and blend until it thickens.
Gradually add the melted butter or oil in parts and continue
to blend until smooth.
Pour the mixture into a bowl.
If using canned crab meat, drain any excess liquid, and add your crab meat to a bowl.
Add the chopped scallion, Pepper Salt, Wild Ramp, and garlic powder to the crab meat and mix until well combined.
Scoop a small amount of crab meat mixture, gently shape it
into a patty and dip it into the whisked egg, coat it in the flour/sage
mixture, and place it on a baking tray.
Continue until all the crab meat has been used.
Place the crab cakes in the oven for approximately 15-20
minutes, turn over, and continue to bake for an additional 10 minutes or until
firm and golden brown.
