Birth of Baked Crab Cakes
“These baked crab cakes are incredible. Although, it’s much more fun to just call ’em ‘baked cakes’.”
Like every tip to Trader Joe’s, I started with produce. It’s just auto-pilot. So easy. But this time, a big blue can threw me off. It was in the fridge right next to the lettuce. Is that canned crab meat? Is it good? Can I make something healthy with it?
Yes, yes and yes.
From my experience, people who live in Maryland know crab cakes. They also know stomach aches. Yes, those coast cities have the freshest crab meat. But, they also have a penchant for tons of mayo, bread crumbs and vegetable oil. Nah, dude.
I like to do stuff after eating crab cakes. Yeah, that kind of stuff.
Have you tried these? Oh, did I mention they’re easy and quick? And, it’s an excuse to use your Vitamix?
San Francisco and Baltimore might be cool cities, but talk to me when you’re serving your crab cakes baked. And using my recipe. Thanks.
What makes them healthy
- Gluten free — Instead of bread crumbs, I used ground tortilla chips
- Mayo free — But tastes as good
- Not fried — No explanation necessary
- Olive oil — Instead of vegetable oil
- Free of corn syrup — Worstesture sauce is often recommended, but is horrible for you
When making the ‘breading’, throw the chips in a blender or coffee grinder. I used the Vitamix I’m testing now, the Vitamix 5200. It worked well great with the chips and even better for mincing the vegetables.
Use half the ground chips and mix right in.
Blend the celery and spinach slowly. You don’t want to juice ’em.
Pack the cakes into balls first. Roll em up decently tight. They way they stick together when you flatten them out and bread ’em. The balls will be juicy, so roll ’em up so be prepared for drips. Drips.
When adding the breading, be gentle with the cakes so they hold their form. The crumbs should stick easily.
Heat the cake pan before. Makes ’em crispy on both sides. Depending on how you like to do sauce for these, they were good with it cooked on top.
Serve ’em on a colorful plate. They’re brown and gross looking otherwise.
Eat ’em with a fork. Cause that’s the polite thing to do. And it’s healthier than eating them with a bun.
While the ingredient list looks long, most of it is stuff you’ll already have. Goes really well with my crab cake sauce.
Print this recipe and save it forever.
Baked crab cakes. Perfect for the Boston friends.
- crab meat - 1 CUP (16 oz blue can of Chicken of the Sea brand is what I used and it was good. fresh is better but not necessary)
- rice vinegar - 1 t
- dijon mustard - 1 t
- liquid pasteurized egg whites - 2 T
- extra virgin olive oil - 1 T
- tortilla chips - 3 CUPS (yields 1 cup ground)
- stevia - 1 packet
- lemon juice - 1 T
- garlic powder - few shakes
- onion powder - few shakes
- extra virgin olive oil spray
- Preheat oven to 400 degrees.
- Finely grind tortilla chips — Vitamix is easiest way.
- In mixing bowl, add all ingredients except half the ground tortilla chips and crab meat.
- Add crab meat (no need to drain).
- Gently mix by hand.
- Make six evenly sized cakes.
- Dip cakes in bread crumbs.
- Grease pan with evoo spray.
- Place cakes on hot pan and spray tops of cakes with evoo.
- Bake for 20 minutes.
- Serve hot.
- Be happy.