Crab Cakes with Corn Avocado Salsa

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With less filler and just enough spice, these healthier crab cakes let the sweet, succulent crab shine through.

Healthier Crab Cakes Recipe

This post is sponsored by Thrive® Algae Oil.

Though I grew up close enough to the ocean, my first time trying crab cakes was at an extended family reunion in Baltimore, Maryland. I was about 12 years old but I remember thinking these are so buttery and delicious. That casual experience set my baseline expectation for what a crab cake should be. It’s full of flavor not filler and tastes fresh and light. As an adult, the best ones I’ve ever had were served at Clyde’s in Washington, DC. I fell in love with the crab cakes and the side fresh summer sweet corn and tomatoes. These two memories inspired this recipe.

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Before working on this recipe, I’d never tried to make crab cakes at home. They can be pricey and tend to be a special occasion dish. But I didn’t realize how EASY they are. I can see myself using these for breakfast and brunch or a fun dinner party this summer. No matter the occasion, you can keep it healthy and flavorful.

Healthier Crab Cakes

I grew up with an appetite for new foods. Though today I’m less adventurous when it comes to animal foods, I love to try new products that hit the market. It works well for me that I’m often contacted to try out new healthy foods too. Given the opportunity to try Thrive® Algae Oil, I was intrigued.

It has a high level of monounsaturated fat – one of the good fats. With a high smoke point of up to 485°F, it’s perfect for sautéing and searing without worries about the oil breaking down. I expected the algae oil to have a fishy taste but it doesn’t. It actually has a light, neutral taste. I’ve been using it for a couple months to sauté vegetables, sear fish on the stovetop, and well… these crab cakes.

Let’s talk about the crab cakes. Buy the best quality crab you can afford. You can do jumbo lump crab meat for a chunkier cake but the lump crab I used turned out great and stayed together well in these patties. I added just ½ cup panko breadcrumbs for the entire recipe. The panko helps bind the patty but doesn’t leave you with a dense, bready crab cake. You can use gluten-free panko for the same effect.

I skipped the traditional mayo and added Dijon mustard and a generous shake of seafood seasoning for flavor. Getting the golden brown sear on the lump crab meat seals in the flavor for a simple, sweet and craveable crab cake. I topped them with an avocado, corn and tomato salsa but you can use any seasonal vegetables or enjoy them just as is.

Whew. That was a lot of words for a very simple recipe. Except for the crabmeat, you probably have most of the ingredients for this recipe at home already. Thrive® Algae Oil is available at Earth Fare stores and Amazon.

ad: Crab Cakes with Corn Avocado Salsa using #ThriveAlgaeOil.Click To Tweet

Ready to dive in? Here’s the recipe:

Healthier Crab Cakes
Print
Crab Cakes with Corn Avocado Salsa
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 

With less filler and just enough spice, these healthier crab cakes let the sweet, succulent crab shine through.

Course: Appetizer, Main Course
Cuisine: American
Servings: 4 (large crab cakes)
Calories: 125 kcal
Author: Marisa Moore Nutrition
Ingredients
  • 1 large egg, beaten
  • 2 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tbsp lemon juice
  • 1 tsp seafood seasoning
  • 8 oz. lump crab, picked for cartilage and shells
  • ½ cup panko bread crumbs*
  • 2 tbsp chopped fresh parsley
  • salt and pepper to taste
  • 1 tbsp Thrive® Algae Oil
Instructions
  1. Whisk the egg through seafood seasoning in a small bowl.

  2. Add the crab to a large bowl. Taking care not to break up the crab too much, fold in the panko and parsley just until incorporated. Gently fold in the egg mixture. Score the mix into 4 equal parts. Scoop or roll each part in your hand and form into a patty. Place the patties on a plate. Chill for at least 15 minutes.

  3. Heat a skillet over medium-high heat. Add the Thrive® Algae Oil. Sear the patties 2-3 minutes per side, until golden brown. Flipping once.

  4. Serve the crab cakes warm with seasonal vegetables like sautéed zucchini, sweet corn and tomatoes, or a simple salsa like the one below.

  5. Corn Avocado Salsa: Gently toss 1 peeled, cubed medium avocado, corn kernels from one cob, ½ cup halved grape tomatoes, the juice of one lemon, and salt and pepper to taste. 

Recipe Notes

*use gluten free panko to make the recipe gluten free

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Healthier Crab Cakes

4 Comments on Crab Cakes with Corn Avocado Salsa

  1. Trinh
    July 6, 2017 at 6:48 PM (5 months ago)
    YUM! Loving the crabcakes. These look so fancy. I wonder what they taste like with algae oil. Thanks for sharing, Marissa. Reply

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