You guys, I originally posted this recipe to the blog in early 2014. It’s 6 1/2 years old, and while the recipe is just as delicious as it was back in the day, the old photos left a lot to be desired!! A refresh was much overdue and I’m very excited to finally give this post the makeover that it deserved! My original post talked all about how you can find me at wedding cocktail hours chasing down the server holding the crab cakes. Those were the days right!? It sure makes me nostalgic for the pre-quarantine life! Anywayyyy let’s talk about these crab cakes. While most crab cakes are loaded with mayo and breadcrumbs or crumbled saltines to hold them together, I went traditional Weeknight Bite-style and brightened them up tons of fresh and healthy ingredients. They’re heavy on the crab (as all crab cakes should be in my opinion!), lemony, herby, and they just feel like a fancy dish, when in reality they’re beyond easy to make. You’ll love them! 

To make this recipe a bit healthier than your traditional crab cakes, I decided to swap in Simple Mills almond flour crackers for breadcrumbs or saltines. They add a nice saltiness and get the job done keeping the cakes together. If you don’t have those on hand, other crackers will do the trick. Because there’s not a whole bunch of mayo acting as a binder for these, just make sure to be careful as you flip them so they don’t fall apart!

Ingredients
12 ounces lump crabmeat
1/3 cup crumbled Simple Mills almond flour crackers
1 egg, whisked
2 tbsp chopped chives or scallions
1 tbsp chopped Italian flat-leaf parsley (plus extra for garnish)
1 tbsp dijon mustard
1/2 tsp lemon zest (about 1/2 lemon) 
1 tbsp lemon juice 
1 tbsp extra virgin olive oil
1/2 tsp Old Bay Seasoning OR New Bae Seasoning
1/2 tsp sea salt
1/4 tsp ground pepper
2 tbsp avocado oil 
Garnish with lemon wedges & extra parsley
Serve with your fave sauce – I love this tartar sauce! (btw, code WEEKNIGHTBITE saves you 10%)

Makes 6-7 medium-sized crabcakes

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Crumble crackers in either a food processor, blender, or by hand (just place in a baggie and crush with a mallet until they’re a breadcrumb consistency).
3. In a large bowl, mix together all ingredients except the avocado oil – mix the crabmeat, ground crackers, egg, chives or scallions, parsley, mustard, lemon juice, lemon zest, olive oil, and seasoning.
4. Using a large cookie scoop or 1/3 cup measuring cup, scoop out the mixture and form into 6-7 patties. 
5. Warm avocado oil in a large non-stick skillet. Once the oil is hot but not smoking, gently place crab cakes on the skillet and cook until golden, about 4-5 minutes per side. Make sure to be careful as you flip them so they don’t fall apart. 
6. Place cooked crab cakes on your lined baking sheet and finish in the oven for 5 minutes. 
7. Transfer to a plate and garnish with chopped parsley and lemon wedges. Serve with your favorite sauce! Enjoy!