Crab cakes are a tasty seafood dish that is popular across the United States. The sweet flavor of crab meat perfectly complements the creamy, tangy mayonnaise that is typically used to bind the patty together. However, not everyone is a fan of mayo. Whether you want to cut calories, avoid eggs, or simply don’t like the taste, there are plenty of great substitutes you can use in crab cakes instead of mayonnaise.

In this article, I’ll share 8 of my favorite alternatives to try in your next batch of crab cakes. With options like Greek yogurt, avocado, and hummus, you can still achieve the creamy texture and moisture that mayo provides, while also adding some delicious new flavors to your crab cake recipe!

Why Substitute Mayo in Crab Cakes?

Before jumping into the substitutes, you may be wondering why you’d want to omit mayonnaise at all. Here are some of the top reasons:

• You want a healthier option. Mayonnaise is high in calories, fat and cholesterol. Substituting with a lower-calorie alternative removes some of the guilt!

• You don’t like the flavor. Some people find mayonnaise to be too tangy or eggy. Substituting it allows you to customize the flavor profile.

• You’re allergic to eggs. Since mayo contains raw eggs people with egg allergies can’t eat it. A mayo substitute enables them to still enjoy crab cakes.

• You’re vegan or vegetarian. Traditional mayo contains egg yolks, so veggie eaters need an alternative. Plant-based substitutes fit the bill.

Now let’s look at some of the best alternatives you can use in your crab cake mixture.

1. Greek Yogurt

Greek yogurt is my personal favorite substitute for mayo in crab cakes. It has a rich, creamy texture that mimics mayonnaise well. Greek yogurt also has a pleasant tang that adds a nice flavor to the crab cakes.

To use Greek yogurt, I recommend choosing a full-fat variety. This will give you the thick, creamy texture you need to bind the crab cake mixture effectively. The yogurt’s natural thickness means you likely won’t need to add any extra binders like breadcrumbs or flour.

2. Avocado

Creamy, smooth avocado is another excellent mayo substitute in crab cakes Mash up some ripe avocado and use it in place of the mayo The healthy fats in avocado replicate mayo’s richness beautifully.

For best results, add a squeeze of lemon or lime juice to brighten up the avocado flavor. A pinch of salt will also help balance out the richness. The natural creaminess means minimal extra binders should be required.

3. Hummus

Believe it or not, hummus makes a fantastic mayo replacement in crab cakes! Chickpeas give hummus a smooth, creamy texture similar to mayo. Hummus also has a delicious nutty flavor from the tahini that pairs wonderfully with sweet crab meat.

For binding power, I suggest using a thicker hummus variety. You can also mix in a little lemon juice or olive oil if needed to loosen the hummus to the right consistency. Overall, hummus adds great flavor and creaminess to crab cakes without the eggs, cholesterol, or fat of mayo.

4. Sour Cream

Tangy sour cream is a popular substitute for mayonnaise in all sorts of recipes, including crab cakes. It has a rich texture and tangy flavor that mimics mayo well.

When using sour cream, you may need to add a touch more breadcrumbs or flour to help bind the mixture, since sour cream is slightly thinner than mayo. But overall it substitutes nicely and gives your crab cake a delicious tang.

5. Olive Oil and Mustard

For a vegan or low-fat option, try using a blend of olive oil and mustard as your mayo substitute. The olive oil provides richness and moisture, while the mustard brings creaminess and a tangy kick.

I suggest using a 1:1 ratio of olive oil to mustard. Mix them together first, then blend into your crab cake mixture as you would mayo. Dijon and whole grain mustards work particularly well. You can also play around with different olive oil flavors, like lemon or basil infused.

6. Cashew Cream

Cashew cream is a great dairy-free, vegan substitute for mayo in crab cakes. To make it, soak raw cashews overnight then blend with water until smooth and creamy.

The cashew cream has a neutral flavor that takes on the tastes of whatever you season it with. Add some lemon juice, garlic powder, salt and pepper to round out the flavor. The creamy cashew puree binds the crab cake mixture together just like mayo does.

7. Aioli

Whipping up a quick aioli is an easy and flavorful mayo substitute for your crab cakes. Traditional aioli contains raw egg yolks, but you can make a vegan version by using an egg substitute like flax eggs.

Beyond the egg swap, aioli is essentially just olive oil, lemon, and garlic. The olive oil and garlic give it a rich, savory flavor that is amazing with sweet crab. Aioli also has a smooth, spreadable texture that binds and moisturizes the crab cake mixture.

8. Vegan Mayo

Lastly, when in doubt, you can always use store-bought vegan mayonnaise. There are many egg-free, cholesterol-free options on the market made with plant-based oils. These will mimic the flavor of traditional mayo quite closely.

Just be sure to check the labels and choose a variety made without eggs or dairy. Popular options are Vegenaise, Just Mayo, or Whole Foods’ 365 brand Vegan Mayo.

Experiment with Different Flavor Combinations

One of the great things about substituting mayo in crab cakes is that it allows you to add new flavors. I suggest playing around with different spice blends and mix-ins to complement the flavor of the crab. Here are some fun ideas:

• Old Bay seasoning
• Lemon zest
• Dill
• Paprika
• Hot sauce
• Worcestershire sauce
• Sun-dried tomatoes
• Scallions
• Parmigiano-Reggiano cheese

#Bake, Sauté, or Fry Your Crab Cakes

No matter which mayo substitute you use, you can cook your crab cakes in whichever method you prefer. Baking is the healthiest option, but pan-frying or air-frying also creates a delicious crisp exterior.

For baking, place the crab cakes on a parchment lined baking sheet sprayed with oil. Bake at 375°F for 15-20 minutes.

To pan sear, heat a skillet with oil over medium high heat. Cook the crab cakes for 2-3 minutes per side until golden.

Now that you know how to make creamy, delicious crab cakes without mayo, what are you waiting for? Try out some of these substitutions in your next crab cake recipe for a fresh new flavor. Enjoy!