By Esther Boateng
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.
Baked Crab Cakes
- 1 scallion (optional)
1/2 cup Dr. Cowan’s Garden A2/A2 Ghee (melted), or oil
3/4 cup Dr. Cowan’s Garden Gluten Free Flour Blend, or sourdough breadcrumbs (optional)
1 Tbsp. Dr. Cowan’s Garden Whole-Leaf Dried Sage, crushed
- 1 egg yolk for blending plus 2 cracked whole eggs for coating crab cakes
- 2 Tbsp. Dijon mustard
- 2 Tbsp. freshly squeezed lemon juice
- 1 1/2 tsp. apple cider vinegar
1 tsp. Dr. Cowan’s Sea-Vegetables Powder
- 1 pound crab meat
- 1/2 + tsp. Dr. Cowan’s Garden Pepper Salt Powder
1 Tbsp. Dr. Cowan’s Garden Wild Ramp Powder
- 1 tsp. garlic powder (optional)
- Preheat oven to 375 degrees F.
- Chop the scallion if you are using it. Set aside.
- Melt the ghee (optional) and set aside.
- 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.
- Remove with a spatula and serve warm.