Need Good Crab Cake Recipe - No Mayo
Does anyone have a simple, yet delicious (of course) recipe for crabcakes that doesn't include mayonnaise as an ingredient?? I've searched the web, and can't find one that doesn't have it. I'd like a lighter, cleaner version (but most of all I just hate mayo). Thanks!
just delete the mayo and see how your mix feels. If you have to add some more liquid, you could add egg or anything....I've used chili paste before and it turned out nice. good quality mustard?? extra lemon juice??
Crab Cakes (I've made this with cooked fish too)
3 T butter
1 green onion, finely chopped
2 T red pepper, finely chopped
1 clove garlic, minced
3 T cream
1 T dijan mustard
½ T minced parsley
1 cup breadcrumbs, divided
¼ cup grated parmesan
1 lb shelled crab meat
Melt butter, saute onion, pepper, garlic over med heat about 3 minutes (until pepper is 'limp'). Add cream and mustard, parsley, cayenne. Best egg, "temper" with onion-cream mixture. Add breadcrumbs to onion-cream mixture, then stir in egg. Fold in crabmeat.
Shape into 8 patties. Place on baking pan (spray with Pam or use release foil). Mix remaining breadcrumbs and parmesan. Pat on top of patties.
Refrigerate 2 hours. Heat oven to 400 deg. Bake 10 - 20 min until browned on top and looks done. Let sit 3 minutes before serving.
Notes: Used king crab legs. Taste of crab cakes is good - careful not to overpower with lemon dill sauce, which is also good.
A little bit of mashed up silken tofu often does well in place of mayo! (unless it's the white creamy texture you object to, and not the mayo per se...)
You can use egg or a light bechamel. The bechamel works well.
You just need something to act as a binder to hold the crabmeat together into cakes while you fry them.
Whatever you choose to use as a binder, mix all of your other ingredients into that first before adding your crabmeat so that the crabmeat is handled as little as possible. That avoids breaking it up to much and/or compacting it.
I make my crab cakes a bit differently, since I have friends that love crab and are gluten intolerant, so I make them with polenta instead of bread crumbs.
I also use mascarpone instead of mayo.
Bowl 1: crab, lemon juice, chives, parsley, cayenne, fine dice red bell pepper mixed together. You decide the ratios for yourself.
Bowl 2: Cooked and cooled polenta, mascarpoone mixed in to nice consistency, also 1 egg.
Spoon in as much polenta as you feel you need into the crab mix- I like them really crabby, but if you don't add enough, they tend to fall apart, because you don't have enough binder.
Let them rest in the fridge to bind up before cooking. (pan-fried in duck fat- the best!)
This is the recipe I always use:
I sub panko for bread crumbs, and I think it usually takes more to keep them together. I often don't include the hard-boiled egg either. It's very good. I hate crab cakes that taste like mayo or where you can't taste the crab, or that are too fried. Hope you like them.
This was in the NY Times a long time ago. It's not light because it's held together with butter and heavy cream. But no mayo, and they don't taste heavy because the butter kind of melts away, and it's all crab and no filler. Chilling is a good idea if you want to make something lighter and you don't have enough binder (fat).
Jason's Best Crab Cakes Ever
1 1/2 sticks unsalted butter, plus 1 to 2 tablespoons for sautéeing
1 cup finely chopped scallions (including some green stem)
1/2 cup finely chopped jalapeño pepper
3/4 cup heavy cream
2 teaspoons dry mustard
Pinch cayenne pepper
2 pounds jumbo lump crabmeat, drained well, patted dry, picked over for shells
2 eggs, beaten
2 cups fresh white-bread crumbs, spread out in a baking dish
1 to 2 tablespoons vegetable oil.
1. Melt 1 1/2 sticks butter in a large skillet over medium-high heat and sauté scallions and jalapeño about 2 minutes, until bright green. Add the heavy cream and heat to boiling. Stir over medium heat 3 to 4 minutes, until the mixture thickens. Remove from the heat and stir in the mustard and pepper. Cool 5 minutes.
2. Place the crabmeat in a large bowl. Gently stir in the scallion mixture. Form uniform cakes by placing spoonfuls of the crab mixture on a cookie sheet. Immediately place in refrigerator to harden, about 2 hours.
3. When ready to serve, beat the eggs in a shallow bowl and place the bread crumbs in another shallow bowl. Melt 1 tablespoon butter and 1 to 2 tablespoons oil in a large skillet over medium heat. Working with half of the crab cakes at a time (keep remaining cakes in the refrigerator), dip each cake into the beaten eggs and coat with crumbs. Sauté until browned, 2 to 3 minutes on each side (turning cakes only once or they will break up). Drain on paper towels and serve immediately.