There are a few dishes that almost scream “I’m a fancy person,” like oysters Rockefeller, filet mignon, and crab cakes. They’re all delicious but sadly, most of those dishes are fairly difficult (or expensive) to replicate at home for a normal chef. Thankfully, chef and Well+Good Council member Candice Kumai has you covered on the crab cakes front. Below, she shares the perfect healthy crab cakes recipe that’s surprisingly easy, too. Now you can be fancy any night of the week—because during the sixth month of the pandemic, don’t we deserve to feel a bit dressed up every now and then?
Alaskan crab meat is a great source of two beneficial long-chain omega-3 fatty acids, which not only have anti-inflammatory properties, but may also help with boosting brain health. This savory recipe is incredibly easy. Pair your finished crab cakes with some delicious fresh greens and you’ll have a well-balanced meal ready to enjoy in minutes.
Fuji Apple Alaskan Crab Cakes
16 ounces lump Alaskan crab meat, fresh or canned
1 small red onion, finely chopped
1/2 red bell pepper, finely chopped
2 tablespoons finely chopped cilantro
Juice of 1 lemon
1 tablespoon Tamari reduced-sodium soy sauce
2 teaspoons dark toasted sesame oil
1 Fuji apple (or your favorite apple), cut into thin matchsticks
2-3 tablespoons light vegenaise or olive oil mayonnaise
1 large egg, lightly beaten
2 cups panko bread crumbs, divided
2 tablespoons canola oil
1. Stir the crabmeat, onion, bell pepper, cilantro, lemon juice, soy sauce, and sesame oil together in a medium bowl. Stir in the apple. Add the mayo, mixing until all of the ingredients are evenly coated. Add the egg and stir to combine. Stir in 1 cup of the panko.
2. Use your hands to pack the mixture tightly into twelve 2-inch-diameter patties, 1 inch thick.
3. Place the remaining 1 cup of panko in a shallow dish. Coat the patties with panko and place them on a baking sheet.
3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Working in batches, add enough patties to fill the pan without crowding and cook, without turning, until golden brown, 2 to 3 minutes. Use a thin metal spatula to gently flip the crab cakes and brown the other side, and additional 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with the remaining crab cakes, adding half of the remaining 1 tablespoon oil to the pan for each batch.
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