Niko’s Crab Cakes

Our friend Nick is in the US by way of Athens, Greece. He and his wife Michele met and married in Maryland, and now live around the corner from me here in sunny Florida. Having that “Greek” connection has provided a lot of common ground, but they are Marylanders, through and through.
When Michele joined my Whole30 group, she was very enthusiastic about recipes. And Nick jumped on the bandwagon too. His crab cakes are delish, and one weekend Michele texted a beautiful photo of Maryland style crab cakes to me - a’la Whole30. He used compatible avocado oil mayonnaise and seasonings. They looked amazing and I immediately asked for the recipe. So, these crab cakes were inspired by that!
I love the addition of mustard and fresh herbs, and the accompanying sauces really round out the flavors. The Spicy Tomato Jam and Caper Aoili can be found if you click these links. Finally, you can either make them in the air fryer, as I do here, or bake in the oven. Either way, they develop a delicious crust and a soft, silky interior. Thanks again to Nick and Michele for the inspiration! Yiassas!

Yield: 6

Living Delish & Nutrish: Tina Wells

Print

With ImageWithout Image

Niko's Crab Cakes

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 8 ounces lump crab
• 8 ounces claw crab (you may also use lump and jumbo lump, your preference)
• 1/2 cup avocado mayonnaise
• 1 Tablespoon New Primal Dijon Mustard
• 1/4 cup minced shallot (or sweet onion)
• 1 Tablespoon red pepper flakes
• 1 1/2 teaspoon Old Bay seasoning
• 2 eggs
• 1 Tablespoon fresh chopped parsley
• 1 teaspoon fresh dill

Method

1. If baking, preheat oven to 375ºF.
2. Drain any excess liquid from the crab meat and place into a mixing bowl.
3. Add the remaining ingredients and gently mix to combine, being careful not to break up the large crab lumps. Do not overmix.
4. Scoop in to 12 equal portions and place mounds onto a prepared baking sheet. Press each crab cake to flatten slightly, ensuring they are even thickness.
5. If baking in an oven, bake for 25 to 30 minutes, carefully flip each crab cake halfway through baking.
6. If air-frying, place a sheet of parchment onto the basket portion of the air fryer and place the scoops onto the parchment, pressing to flatten slightly.
7. Air fry at 375ºF for 15 minutes, flip and air fry for an additional 5 minutes.
8. Serve with Caper Aioli and Spicy Tomato Jam

https://livingdelishandnutrish.com/recipe/nikos-crab-cakes

©Tina Wells Luxury Brands, LLC

Did you make this recipe?

Sharing is Caring! @livingdelishandnutrish on instagram and hashtag it # livingdelishandnutrish