A couple of months ago, my mom bought a can of crab meat and put it in the pantry with all the other canned goods. I was SO excited to have crab cakes I grabbed the can from the pantry a few days later and started cooking!!
As I opened the can THE most HORRID smell of rotten eggs, garbage, (literally anything gross- this smelled like it)… filled the kitchen. We wrapped the can in not one, or two, but THREE bags and put it in our garage. Two hours later my dad walked through the garage to walk the dog and it had stunk up the ENTIRE GARAGE too! What on Earth!! We transferred the bagged can outdoors (very far from the house) and shut the garage.
Lesson learned: always check if product needs refrigeration!!
Turns out just because it’s in a can doesn’t mean it doesn’t need to be refrigerated. Awesome. Not only did I not make crab cakes but I was scarred from the smell of rotten seafood for the next few months.
That brings us to today! The day I finally got over my previous experience and was ready to try something new! I REALLY don’t like mayo so creating a recipe that didn’t have any was awesome! These were super simple to make and have absolutely amazing macros:
Healthy Crab Cakes (makes 4-5 patties)
- 16 oz crab meat
- 1/2 cup panko style bread crumbs
- 1 egg
- 1 egg white
- 1 tbsp margarine
- 1 tsp old bay seasoning
- 2 tsp worcestershire sauce
- 2 tsp lemon juice
- chopped fresh parsley
>Combine all ingredients (except for crab meat) into a bowl and stir until well combined. Fold in the crab meat and shape into patties. Spray a pan with cooking oil and cook until golden brown.
The macros for each patty (if you make 4): 2F/7C/23P
Serve with coleslaw, potatoes, asparagus, or a fresh spring salad!