Crab cakes are one of my favorite appetizers to order in the summer. Let’s face it, they’re delicious! However, often when you order crab cakes at a restaurant, they are filled with lots of unhealthy and unnecessary ingredients that your body can do without.
I was recently out to dinner with someone ordered crab cakes as an appetizer. While I would have loved to have one, I stuck to my slow carb plan and said no thank you. It took a LOT of willpower, trust me! But I’m thankful that I did because it inspired me to create my own healthy, clean homemade version of them.
For this recipe, you can use either fresh or canned crab meat. Either one will do! Depends on your budget or availability. Because you’re mixing it with other ingredients, the canned crab meat tastes just fine!
Instead of using bread crumbs as a filler, in this recipe I’m using garbanzo bean flour to bind the cakes. The flavor is great and this flour is a healthier and gluten free alternative that’s perfect to use. Plus, you get some extra protein thrown in there too!
I chose to fry my crab cakes in coconut oil. Coconut oil can sustain high temperatures when frying and also contains many health benefits. However, if you prefer, you can also bake these crab cakes for a lower calorie dish. (Bake on 375 F for about 15-20 minutes, check halfway through.)
Let me know how your crab cakes turn out! Enjoy! :)
- 12 oz crab meat (I used two 6 oz cans)
- 1 large egg
- 1/3 cup garbanzo bean flour
- 1/3 cup diced bell peppers (I used red and green)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Dash of cayenne pepper (optional)
- 1 tbs coconut oil, for frying
- Open and drain the cans of crab meat and transfer the crab meat into a large mixing bowl. Add in the rest of the ingredients, except for the coconut oil. Thoroughly mix all of the ingredients together.
- Add coconut oil to skillet and heat on medium heat. Once hot, begin to make patties with the crab cake batter. For appetizer sized crab cakes, create six small patties, for entree sized crab cakes, form the batter into four large crab cakes.
- Cook for about 4 minutes on each side, or until the crab cake becomes a nice golden brown color. Add more oil if necessary when flipping the crab cakes over.