The BEST Maryland Style Lump Crab Cakes recipe made hundreds of times at our meal assembly store. These are quick, easy, eggless and can be baked or pan-fried. Best of all, you can freeze them and have one or two whenever you want!.
We LOVE crab at our house. After a fun dinner with cracking crab legs last weekend, I thought it was time to share one of my favorite seafood recipes.
This dish hasn’t been served for dinner in a while because I haven’t been able to figure out a way for my sweet daughter, who is allergic to eggs and soy, to enjoy them too. You see, a little mayonnaise holds everything together in this recipe. Then, along came egg-free, soy-free mayonnaise, and now we are in business. Another variation that is equally tasty: Easy Baked Crab Cakes made with Avocado.
Its a lot less work to enjoy crab in this tasty little cake. The caveat is the crab has to be the star of the show. There cant be more bread than crab. no, no, no. That is why these cakes are deserving of the title “Maryland-style” crab cakes. They boast the perfect combination of crab meat, breading, and seasoning.
Can you see the crab? Crab cakes are the best way to mark the beginning of summer (or a special event). I love em over salad greens with red wine vinaigrette dressing. [feast_advanced_jump_to].
Can I Make Crab Cakes Without Eggs? Creative Substitutes for Eggless Crab Cakes
Crab cakes are a classic appetizer or entree featuring sweet crab meat held together with a delicate binder. Traditionally, the binder contains egg which helps the cakes hold their shape when cooked. But what if you want to make crab cakes without eggs due to preference or allergies? The good news is, yes you can make eggless crab cakes with creative substitutes!
In this article, I’ll share my tips and tricks for making crab cakes without eggs as both a home cook and former restaurant owner. You’ll learn the role eggs play in crab cakes, the best substitutes, how to adjust cooking methods, and more. Let’s crack this egg-free crab cake conundrum wide open!
Understanding the Egg’s Role
Before replacing eggs in crab cake recipes, it helps to understand their purpose. Eggs serve a few key functions:
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Binding – Eggs act as a binder to hold the other ingredients together. As the egg proteins coagulate during cooking they create an interconnected structure that prevents crab cakes from falling apart.
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Cohesion – The egg mixture helps the other ingredients stick together and form a cohesive ball or patty.
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Structure – Eggs provide structure to the crab cake, allowing it to hold its shape during cooking.
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Richness – Egg yolks contribute fat, moisture, and richness of flavor.
With this knowledge, we can select substitutes that replicate the binding, cohesion, structure, and richness that eggs impart.
Substitute #1: Mayonnaise
My number one recommendation for making eggless crab cakes is mayonnaise. With its creamy emulsion of oil and egg yolks or egg substitutes, mayo mimics all of the roles of whole eggs. I suggest using about 1/3 to 1/2 cup mayonnaise per 1 pound of crab meat.
Be sure to use eggless mayonnaise like Just Mayo or Vegenaise if you have egg allergies. For lighter crab cakes, try low-fat mayonnaise. The key is selecting a thick, dense mayo to act as the binder.
Substitute #2: Mashed Avocado
If you want to completely avoid mayo, mashed avocado makes an excellent egg substitute in crab cakes. It provides creamy fat and binding properties without eggs. Use about 1 medium ripe avocado per pound of crab.
Mash the avocado with a fork until smooth. For the best results, add a squeeze of lemon or lime juice to prevent browning. The avocado binds the crab cake mixture while contributing moisture and richness.
Substitute #3: Mushrooms
Finely chopped mushrooms can remarkably mimic the texture of egg whites in recipes. For crab cakes, pulse 1 to 2 cups of mushrooms like white buttons or cremini in a food processor until they form a thick, egg-like consistency.
Saute the mushrooms first to remove any excess moisture. When cooled, the mushrooms act as a vegan binder. Add mashed avocado or oil for moisture in the absence of egg yolks.
Substitute #4: Chia or Flax Eggs
For crab cakes with more structure, chia seeds and flax seeds make excellent egg substitutes when turned into a gel. Simply mix 1 tablespoon of seeds with 3 tablespoons water per egg called for in the original recipe.
Let the mixture sit for 5-10 minutes until thickened, then use in place of whole eggs. The seed gel replicates the binding properties. Use avocado or oil to add richness.
Substitute #5: Gluten-Free Starches
For gluten-free crab cakes, turn to starches like tapioca flour, arrowroot powder, potato starch, cassava flour, or cornstarch to mimic eggs’ binding powers. Use 1/2 to 1 tablespoon of starch per egg in the original recipe.
Mix the starch with water first to form a slurry, then add to the other crab cake ingredients. The starches gelatinize during cooking to help hold the cakes together.
Adjusting Cooking Methods and Handling
Once you’ve selected an egg substitute for your crab cakes, you may need to tweak your cooking method and handling to ensure they hold together. Here are some useful tips:
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Chill the crab cake mixture thoroughly before forming cakes to allow ingredients to solidify. This helps them hold their shape better.
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Handle the crab cakes gently when shaping. Compress the mixture together without over-working it to prevent breaking down the structure.
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For pan frying, use medium to medium-low heat to avoid crab cakes browning too quickly and falling apart. Cook a bit slower with eggless cakes.
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If baking, opt for shallow baking sheets over muffin tins or ramekins. The extra support helps maintain the crab cake’s shape.
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Allow crab cakes to rest after cooking for 5 minutes before serving. This sets the internal proteins and makes the cakes easier to handle.
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Serve eggless crab cakes immediately before the substitutes have a chance to break down. Any leftovers won’t hold up as well.
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Embrace a softer, more delicate texture when eggs are omitted. Chilling, gentle handling, and proper cooking will still yield delicious crab cakes!
Now you have five fantastic options for making egg-free crab cakes with confidence. With clever ingredient substitutions and some simple cooking adjustments, anyone can enjoy these classic seafood cakes regardless of dietary needs.
Rest assured the sweet flavor of the crab still shines through beautifully. I hope these tips empower you to get creative in the kitchen with eggless recipes. Get cracking with egg-free crab cakes tonight!
Step by Step Photos
The first step is to find a good can of pasteurized crab meat in the fridge section of the grocery store, not the canned food aisle. Select the best crab meat based on your budget. The different grades of crab meat are determined by where the meat is on the crab.
Prep all of your ingredients first. Crush about 28-30 saltine crackers in a plastic bag and finely dice some onion and celery. Whole wheat, low-salt, and gluten-free crackers all work great.
Add everything, except the crab meat, to a large bowl.
In will go: crushed saltines, onions, celery, mayonnaise, spicy brown mustard and Old Bay seasoning. Mix to combine and then gently fold in the crab meat. It is important not to over-handle the delicate crab meat.
Measure out ¼ cup of the crab mixture to yield 12 crab cakes. I love my #16 disher scoop for this job. You can make them smaller or even appetizer-sized. I find that anything bigger than ¼ cup is too tricky to pan-fry.
Compress the balls tightly into a slightly rounded patty. Dont flatten them. While it’s not necessary, letting cakes rest in the fridge for up to an hour to fully set is recommended.
You have two choices for cooking the crab cakes: pan fry or bake. I pan-fried the ones in these pictures because I like them a little crispy on the outside.
To pan-fry: Heat about ¼ cup of olive oil in a frying pan over medium-high heat. Add about 4 patties to the pan at a time. Cook for about 2-3 minutes on each side or until golden brown. Carefully turning just once. They are very fragile. Take them out and put them on a plate with paper towels. Let them drain and rest for three minutes.
Are you new to making crab cakes? Here are some tips I’ve learned from years of making them at our meal assembly store:
Tip #1 You really must resist turning the crab cakes multiple times. You might have to give up one crab cake so you can peek under it and get an idea of how long it should cook, etc. But, thats it.
Tips #2 Dont be a crab cake smasher with your spatula, at least not on the first side. Keep the crab cake in its slightly molded shape while cooking side one. Before you use the spatula to gently press it down, make sure you flip it over and let it cook for another minute. Your self-control will pay off, I promise.
Tip #3 Do let them drain and rest for a few minutes after they cook. It allows everything to firm up a bit more.
Of course, you could also bake them, which is a lot easier because the cake is so delicate. And, there is less fat involved. For this method, just put the food in a baking dish that has been sprayed with cooking spray and bake in an oven set to 350 degrees F for 35 to 45 minutes, turning it over once halfway through. We use this method for Salmon Cakes, which we even cooked in a muffin tin!.
And now. If you want to serve it with fresh lemons and mayonnaise, mix them together and set them aside.
If you want to:
Make it egg-free and/or lower in fat – Use the appropriate type of mayonnaise. Also, look for whole wheat or low-salt crackers. Also, see Easy Baked Crab Cakes made with Avocado.
Make it gluten-free: Use gluten-free crackers.
Make it an appetizer – Make tablespoon-sized crab balls (approximately 48 cakes. It works best to bake something this size in an oven set to 350 degrees F for about 30 minutes, flipping it once if you want to.
Freeze it – Make the crab cakes and then freeze them in the compressed ball shape. Freeze in a tin that is covered and wrapped with plastic wrap. Or, freeze on a baking sheet and then transfer to a plastic bag. Use within 2 months of freezing for the best results. Defrost completely in the refrigerator and then cook according to the instructions.
Note that you may want to compress the patties again once they have defrosted.
And, yes. They freeze well, so make a bunch to have on hand for a quick treat or to save for a special event. Youll find this recipe in our Special Occasion Dinners.
Did you make this recipe?Please leave a rating and tell us how you liked it!
Crab Cakes New Orleans Style No Eggs, Easy Recipe
Do crab cakes have eggs?
Typically, crab cakes use eggs as a binder. In this Easy Crab Cakes Recipe (no egg) we use vegan mayo as a binder and skip the egg. The crabcake holds together great without any egg white or whole egg added. What kind of crab meat is best for crab cakes? Jumbo lump crabmeat is generally the best choice for crab cakes.
How do you make a crab cake without a filler?
Be sure you are purchasing wild-caught seafood and not imitation crab meat. Binder: While there are no filler ingredients, a binder of egg, mayonnaise, and crackers are used to bind the meat together. Old Bay Seasoning: Old Bay Seasoning is a must for this recipe. You can’t make crab cakes without it! Try this homemade version of Old Bay!
How do you make vegan crab cakes?
Easy vegan crab cakes that are crispy, flaky, and SO flavorful! Made with chickpeas and jackfruit for a satisfying entrée. Gluten-free optional and just 1 bowl required! In a large bowl, make the flax egg by mixing flaxseed meal and water. Set aside to gel for 5 minutes.
How do you make crab cakes with crab meat?
Add everything, except the crab meat, to a large bowl. In will go: crushed saltines, onions, celery, mayonnaise, spicy brown mustard and Old Bay seasoning. Mix to combine and then gently fold in the crab meat. It is important not to over-handle the delicate crab meat. Measure out ¼ cup of the crab mixture to yield 12 crab cakes.