I love a crab cake, but the deep fried version leaves me feeling bloated and meh. Not these quick and tasty healthy crab cakes. They are lightly pan fried, with no nasty fillers. Oh and they just happen to be… absolutely freaking delicious! And then there’s the sides. A super fresh salad with cucumber, tomato and avocado, paprika mayo, and corn on the cob. Because seriously, who doesn’t like corn on the cob? Only the crazy people, that’s who!
Tummy trouble? Don’t worry, I’ve got you covered! These healthy crab cakes are gluten free (I use almond meal instead of breadcrumbs – yay!) and dairy free. So that’s high fives all round for a tummy friendly meal!
Sound to good to be true? They must be hard to cook, right? Wrong! This recipe is super simple, and takes 20 minutes…tops! Fancy pants crab cakes on a weeknight…no problem. You guys are in for a seriously delicious treat!
Quick & Tasty Healthy Crab Cakes
Quick, easy, healthy and delicious...these crab cakes have it all.
- Crab Cakes
- 300g of ready to eat crab meat
- 2 spring onions chopped thinly
- 2 tbs finely chopped parsley
- Juice and zest of ½ lemon
- 1 egg
- tsp Dijon mustard
- ½ cup almond meal or flour
- 2 tsp olive oil
- 1 Lebanese cucumber
- ½ avocado
- 12 cherry tomatoes
- ½ lemon
- 1 corn cob (husk on)
- 2 tbs mayonnaise
- ½ tsp smoky paprika
- Step 1 In a large bowl mix together all the crab cake ingredients and season with salt and pepper. You will know that the mixture is right, when you can pick it up and squeeze it into a ball. If the mixture seems too wet (it shouldn’t), just add a little more almond meal.
- Step 2 Use your hands to divide the mixture into 6 balls, and flatten them with your hands to make patties.
- Step 3 Heat 1 tsp of oil in a fry pan on medium to high heat, making sure the entire pan is covered (add a little extra olive oil if you need to). Cook the crab cakes for 3 minutes on each side or until both sides are crisp and golden. If you need to cook them in batches remember to add another tsp of olive oil to the pan before your second batch. When they are done, remove to a plate covered with paper towel. The insides will still be soft, but that’s okay you don’t want to over cook them.
- Step 4 While the crab cakes are cooking, make the salad by dicing the cucumber, tomatoes and avocado. When done, give the salad a good squeeze of lemon and season with salt and pepper. You can do it right there on the chopping board (who wants to clean another bowl?) Put the corn (husk on) in the microwave for 4 minutes resting on a microwave safe plate or dish. When the corn is cooked, remove the husk (it will come off super easily) and chop it into rounds. Finally, put the mayo in a small bowl and stir in the smoky paprika.
- Step 5 When all the crab cakes are cooked. Divide the crab cakes, salad and corn between 2 plates and serve with the paprika mayo.
- If you are in Australia I found ready to eat crab meat at Woolworths, it comes in 140g tubs (you’ll need 2 tubs for this recipe). Find it in the refrigerated section next to the smoked salmon.
- Haven’t got a microwave? Don’t worry! Cook your corn the old fashioned way, on the stove. I suggest cooking corn in the microwave to save time. Plus, it’s super easy!
If you make my Healthy Crab Cakes, remember to share them with me on Instagram. I love seeing and sharing your creations. Find me at @youtotallygotthis and use the hastag #youtotallygotthis so I can find you!