As a true Marylander, I LOVE crab cakes.
But, they’re often loaded with filler that ruins the taste and doesn’t fit into my clean eating agenda. So I’ve created my own super simple, clean crab cakes! And not to boast, but they’re delicious!
Two 16 oz cans of crab meat
(I do not spring for the super premium lump crab meat, because crab meat is expensive you guys! This meal is a special treat, but I still keep the crab meat as discounted as I can.)
The rest is simple…
Juice of 1 lemon
1 tbs plain yellow mustard (check the ingredients for no added sugar)
1 tbs parsley (I use dried, for convenience sake)
And Old Bay to taste… 1 tsp is a good place to start if you’re not sure.
(Surprise! Old Bay is a clean seasoning, completely sugar free!)
Combine all ingredients in a bowl, making sure the egg coats all of the crab meat (this is your binding agent).
Shape into “cakes”, and bake on 350 for 30 minutes, or until the tops start to brown.
Use a spatula to remove these from the pan. They hold to together pretty well, but they’re not as sturdy as filler-loaded crab cake. Dig in and enjoy, these are delish!!