I think we’ve perfected this! The original recipe for Crab Cakes and Salmon Cakes were egg-free and more delicate. This Crabbie Pattie is sturdier, and has eggs. It would still be suitable for a low-carb diet, though.
- 4 6 oz cans crab (the cheap kind works fine) You could also use 2 cans salmon
- 2/3 cup bean or pea flour (or another type of flour or starch you have on hand)
- 1/2 tsp Old Bay Seasoning
- 1 pinch kosher salt
- 1 egg
- cooking oil
Drain the cans of crab in a strainer. Squish it to get as much liquid out as possible.
While the crab is draining, preheat oven to about 400 degrees (or whatever temperature another food is cooking at), and heat about 1/4 inch of oil in a largish nonstick skillet over medium heat.
Dump the drained crab into a medium bowl. Add the salt, seasoning, and egg. Stir. Add flour, and mix well.
Use a spoon to form Crabbie Patties. place in oil – 4-6 per batch. Fry for 2 minutes, then flip. Fry for 2 more minutes, then place on a cookie sheet in the preheated oven. Repeat until all the patties are cooked. Bake for about 10 more minutes.
OR Bake on a non-stick cookie sheet/Silpat for 30 minutes (with no pre-frying), flipping after 15 minutes. Be very careful when flipping, as the Crabbie Patties are still a bit fragile.
These are great served with a whole finger food meal, or as a lunch with a salad and french fries, or as an appetizer. Some may like them plain, some with tartar sauce, and some with cocktail sauce.