Well hello! What have we here? Crab cakes without Old Bay?!
Yes! Let’s try something new and different. I had Penzey’s Singapore Seasoning on hand, and it’s recommended with seafood, so why not? It has a distinctly sweet, citric aroma, with curry-like undertones. It’s very strong too, so it’s perfect for an unexpected crab cake.
Crab cakes are famously delicate, and since I made this before I discovered a great new way to bind crab cakes, I recommend baking these in the oven. Alternatively, I am going to post a different crab cake recipe later that uses pureed shrimp (yes, shrimp!) as a binder, and that works much better for frying in a skillet. You can also use some almond flour if the cakes don’t look sturdy enough, but I like to avoid almond flour in my main dishes, unless it’s a very small amount.
You may have had Chesapeake Bay Crab Cakes, which are traditionally flavored with the spice blend known as Old Bay. Old Bay is a big deal here in Maryland, and since I ran out of it, I tried another spice blend I had on my shelf – Penzey’s Singapore Seasoning. It was recommended for seafood, so I gave it a try, and the results were surprisingly good!
Yields: Serves 4
- 3 cans of wild-caught lump or claw crab meat
- 1-2 tbsp of coconut flour
- 6 tbsp of homemade mayonnaise
- 1 tsp dijon mustard
- 1 egg yolk
- 1 tsp lemon juice
- 3 tsp of Penzey's Singapore Seasoning
Preheat oven to 425. Place an oven rack close to the heating element first.
Open cans of crab meat, and carefully drain as much water as possible. This is key for a crab cake that sticks together. Place crab meat in bowl. If it's still really damp, trying soaking up extra moisture with paper towels.
Combine remaining ingredients in the bowl and gently incorporate with the crab meat. Form into palm-sized balls; you should yield about 5-8 cakes. If you have time, you can place these on a baking sheet in the refrigerator for 30 minutes to firm up, or just be extra careful at the frying stage. I have no patience, so you can skip this step if you want.
Set the oven to broil. Broil crab cakes until golden brown on top, which should be around 5 minutes. Then, reset the temperature back to 425 and continue cooking until the cakes reach an internal temperature of 160 degrees (about 10 minutes). Serve with sliced lemon wedges. I also made a quick side salad of organic mixed greens, grape tomatoes, cucumbers, and red onion with a homemade dressing.
- Preparation time: 10-30 minutes
- Cook time: 15 minutes
- Total time: 25-45 minutes