Ingredients
The following ingredients have 4 Servings
- 2 cups packed shredded cauliflower ((see note))
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 tsp Old Bay seasoning (this is key to the crab cake-like flavor, so don't leave this out!)
- 1/4 tsp ground black pepper
- 1 tbsp mayonnaise
- 2 tsp finely chopped fresh parsley
- 1/4- 1/2 cup vegetable oil (for pan frying)
- tartar sauce (optional, to eat with the crab cakes)
- lemon wedges (optional, to eat with the crab cakes)
Instruction
- In a large bowl, combine cauliflower, eggs, breadcrumbs, Old Bay, black pepper, mayonnaise and parsley. Mix until everything is combined and wet.
- Measure out 1/3 cup (packed) cauliflower mixture. You want to make sure you really compact the cauliflower mixture so that the cakes don't fall apart. Flip the measuring cup upside down to release the cauliflower cake onto a sheet of parchment paper. Gently press down on the mixture to form a thick round disc. Repeat with remaining cauliflower mixture. You should have enough to make 6 cakes.
- In a large skillet, add oil and bring to medium high heat. Depending on the size of your pan you will need between 1/4 to 1/2 cup of oil. You will need enough oil to cover the bottom of the pan in order to pan fry the cakes. Add in crab cakes and cook a few minutes on both sides until they are golden and crispy and cauliflower is cooked. Place cooked crab cakes onto a paper towel to soak up some of the excess oil. Serve crab cakes with tartar sauce and fresh lemon juice if desired.
