We got a ton of crab claw meat when the hubs went out on a search and rescue mission for a friend on the last day of crab season.

I made a beautiful hot crab dip, and you can grab that recipe here if you haven’t already.

But I was even more excited to create a healthy, clean crab cake recipe! Easy enough, a few substitutions, and presto, crab cakes happened. And yes, Maryland style with Old Bay Seasoning, because I’m a civilized human being, after all.

And if you’re not lucky enough to be paid in fresh crab claw meat, go ahead and grab a can from the seafood section at the grocery store–nobody will judge you for it. This is a safe space, friends.

Click here for the downloadable recipe

Ingredients:

1 lb crab meat
1/3 cup gluten-free panko
2 teaspoons CLEAN Worcesteshire Sauce (grab it here)
1 beaten egg
1 teaspoon Old Bay Seasoning
olive oil for pan-frying

Instructions:

Mix all ingredients together.  Mixture will be wet.
Form patties to desired size.  Place patties on plate and refrigerate for 30 minutes

Fill frying pan with sufficient olive oil to cover bottom of pan.  Heat on medium.
Place patties in oil and cook 5 minutes per side.

Remove from oil and place onto paper napkins/towel to drain.

I made a quickie aioli for the crab cakes with vegenaise, a bit of garlic and a splash of lemon juice. Paired with a nice big fresh salad and an even nicer Bloody Mary and OMD!! (By the way, D for delish. It’s now a thing, write it down and tell the others).

This recipe made 5 burger-sized crab cakes. You could easily shape these into smaller 2 or 3 bit appetizer-sized cakes, and simply reduce the pan frying time down to about 3 minutes per side. If you like them with a bit of heat, you can add a couple of dashes of tobasco sauce. You do you, Boo. The beauty of making things yourself is that you control the flavor according to what you like! Same goes for what you want to dip them in to eat. Fresh marinara, Ranch dressing, whatever you like!

Make some, and let me know what you dip yours in!