These delicious crab cakes let the sweet flavor of Alaskan crab take the lead. The addition of red onion, dijon mustard, and freshly cracked black pepper round out the crab cakes, bringing some zing and freshness to the mix. Combine this crab cake recipe with sauce for a zesty combination of flavors that everyone will enjoy. This recipe includes a creamy horseradish sauce that perfectly complements sweet crab.
The crab cakes can be made with either almond meal or breadcrumbs, depending on your personal preference. Making them with almond meal is a low-carb and gluten-free swap that just happens to make the perfect crab cake — crispy and golden on the outside, and tender and intensely crabby on the inside. Alternatively, panko breadcrumbs produce a light, tasty crab cake that pan-fries beautifully.
What to Put on Crab Cakes
-
Any sauce: If horseradish sauce isn't your preference, any zesty sauce for crab cakes — like tartar sauce or a New Orleans-style remoulade — can be a delicious complement to sweet crab.
-
Microgreens: For a restaurant-style experience at home, add a handful of microgreens to the top of the crab cake, drizzled with good extra-virgin olive oil and a pinch of flaky salt.
-
Avocado: Ripe avocado, sliced or diced, is a great accompaniment to crab cakes. Make sure to serve it up with a wedge of lime to balance out the meal with fresh acidity.