Grammy's Kitchen · Crab Cakes · Best Crab Cakes
One of 32 crab cakes recipes we measured
from downshiftology.com
25 cooks on downshiftology.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| egg | 19% | 11% |
| salt | 0% | 0% |
| aromatics | 0% | 2% |
| fat | 11% | 21% |
Adapts cleanly: dairy-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 100 g | 2 large eggs |
| 28 g | 2 tablespoons mayonnaise |
| 9 g | 2 teaspoons Dijon mustard |
| 5 g | 1 teaspoon Worcestershire sauce |
| 5 g | 1 teaspoon lemon juice |
| 2 g | 1 teaspoon Old Bay seasoning |
| 2 g | 1/4 teaspoon kosher salt |
| 454 g | 1 pound lump crab meat |
| 60 g | 1/2 cup almond flour |
| 1/4 cup finely diced shallot | |
| 25 g | 1/4 cup finely chopped fresh parsley |
| 27 g | 2 tablespoons olive oil |
| 1 recipe tartar sauce |
Method: 4 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Easy, delicious and satisfying. I made these with my mother-in-law in mind who is gluten-free, but it will become my go to recipe from now on even though we otherwise eat gluten. Also, you can make the crabcake mixture earlier in the day, form into patties and” — a cook, 5.0★
“My husband and I love these crab cakes. All the ingredients are so colorful when mixing them together it’s almost like you can SEE how healthy they are. They are so delicious we make a double batch to freeze some for a rainy day.” — a cook, 5.0★