Pregnancy Friendly Crab Cakes
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Learn more →Ingredients
4 servings
For the crab cakes
- 1 lb lump crab meat, picked over for shells
- ⅓ cup vegan mayonnaise
- 1 tbsp dijon mustard
- 1 tsp worcestershire sauce
- 1 tsp old bay seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- 1 tsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup plain breadcrumbs, divided
For cooking
- 2 tbsp olive oil
- 1 tbsp unsalted butter
For the pan sauce
- 2 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, stir together the vegan mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, 1 tsp lemon juice, 2 tbsp parsley, salt, and black pepper until smooth.
- 2
Add the crab meat and 1/4 cup of the breadcrumbs to the bowl. Fold gently with a spatula until just combined — keep the crab in large pieces rather than breaking it down.
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