Singapore Crab Cakes

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!
Cook Time 15 minutes


  • 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


  1. Preheat oven to 425. Place an oven rack close to the heating element first.
  2. 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.
  3. 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.
  4. 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.