Eggless Crab Cakes
There is nothing better than these crispy, flavorful eggless crab cakes. They’re completely egg-free yet hold together beautifully and taste absolutely delicious. They are so easy to make and a crowd favorite!
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With egg allergies in my household, I am always on the search for allergen friendly alternatives to our favorite foods. Growing up in Florida, my love for seafood runs deep. I now live smack dab in the middle of the USA, but that won’t stop me from enjoying seafood dishes.
Crab cakes usually contain eggs and mayonnaise. This dish is made egg free by using an eggless mayonnaise and omitting eggs all together. The eggless mayonnaise, breadcrumbs, and chill time bind the crab cakes together.
These crab cakes without eggs have such a fresh flavor with the combination of old bay seasoning, lemon juice, and other spices. The lump crab meat is the main attraction here. If you are going to eat a crab cake, you really want the focus to be on the CRAB! Not breadcrumbs or other fillers and this recipe provides just that.
Ingredients and substitutions
- Jumbo lump crabmeat: Not imitation crab or white crab meat.
- Eggless mayonnaise: Or you can purchase a store-bought vegan mayonnaise.
- Dijon mustard: NOT regular yellow mustard.
- Old Bay Seasoning: Trust me, it adds so much delicious flavor.
- Worcestershire sauce
- Lemon juice
- Panko breadcrumbs: This helps bind the crab cakes.
- Fresh parsley: You can also use dried if you have that instead.
- Melted butter
- Salt and pepper
How to make eggless crab cakes
In a large bowl combine vegan mayonnaise, Dijon mustard, Old Bay Seasoning, Worcestershire sauce, lemon juice, and parley. Whisk together.
Fold in lump crab meat and panko breadcrumbs. Gently fold them in to avoid breaking up all the lumps of crab meat. Cover the bowl with plastic wrap and chill for 30 minutes in the refrigerator.
Form into 12 equal size patties. You can use an ice cream scoop and then form into patties.
Cook them in small batches over oil. Use medium-low heat and cook about 2-3 minutes per side.
Why you will love this recipe
Eggless: Perfect for those with egg allergies or out of eggs!
Flavor: The crunchy outside and flavorful inside is beyond delicious.
Effortless: Mix, chill, and fry!
FAQ
Jumbo lump crab meat or just lump crab meat. Avoid white crab meat which is very thin and watery.
Yes, crab cakes are notorious for falling apart when cooking. Giving them at least 30 minutes in the refrigerator will greatly help them stay together.
About 1/2 inch thick. I use an ice cream scoop to get equal sizes then form the patties with my hands.
Yes! For best results I would prepare them ahead of time and fry them right before you plan to eat. Form them into patties ahead of time. Cover and store them in the refrigerator until ready to cook.
Substitutions
Panko breadcrumbs: Regular breadcrumbs or crushed saltines
Fresh parsley: sub out for 1 teaspoon dried parsley. You want to decrease the amount as the dried version has a stronger flavor.
Melted butter: Neutral tasting oil
What to serve it with
Serve these eggless crab cakes with a side of lemon wedges or homemade tartar sauce without mayonnaise.
Equipment needed
Tips for Success
Don’t skip the chill time: This helps the crab cakes bind together better.
Select the right type of crab meat: You are wanting jumbo lump crab or just lump crab meat.
Watch the heat while cooking: Cook over medium heat and decrease as needed if you see them start to become too darkened/crispy.
Eggless Crab Cakes
Equipment
Ingredients
- 1 lb. jumbo lump crabmeat pick through it to remove any shells
- ⅓ cup eggless mayonnaise or a storebought vegan mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay Seasoning
- 2 teaspoons Worcestershire sauce
- ¾ cup panko bread crumbs
- 2 tablespoons fresh parsley finely chopped (or 1 teaspoon dried parsley)
- ¼ cup unsalted butter melted
- Salt and pepper to taste
- avocado oil or butter for frying the crab cakes
Instructions
- In a large bowl combine eggless mayonnaise, Dijon mustard, Old Bay Seasoning, Worcestershire sauce, melted butter, and parsley. Whisk together.⅓ cup eggless mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Old Bay Seasoning, 2 teaspoons Worcestershire sauce, 2 tablespoons fresh parsley, ¼ cup unsalted butter
- Fold in lump crab meat and panko breadcrumbs. Gently fold them in to avoid breaking up all the lumps of crab meat. Cover the bowl with plastic wrap and chill for 30 minutes in the refrigerator.1 lb. jumbo lump crabmeat, ¾ cup panko bread crumbs
- Scoop out using a 1/4 measuring cup. Gently form into patties with your hands. *See note below if they are having trouble adhering together.
- Add 4 tablespoons of avocado oil to a large skillet and heat over medium-low. Add your crab cakes and cook 2-3 minutes per side. Decrease heat as needed if they begin to become too crispy on the outside.
- Place on a paper towel lined plate to absorb excess oil.
Video
Notes
- Be sure you allowed chill time in the refrigerator.
- Add 2 tablespoons of additional eggless mayo.
- You may need to make the patties smaller. I recommend 1/4 cup filling per crab cake.
I made these with canned tuna instead of crab and they were delicious! My husband said they were “a billion times better” than other eggless fish cakes I’ve made in the past. This recipe is definitely a new family favorite!
Do you think this would work with canned tuna instead of crab?
A family favorite!