Crab cakes really should be dairy-free, but some chefs and brands just can’t resist adding dairy. Luckily, they’re easy to make at home, and you can even spice them up with tasty ingredients, like onions, herbs, and spices. This dairy-free creole crab cake recipe is a version shared with us by Denise Hall, from her days writing for Fit Fare.
Creole Crab Cakes for a Dairy-Free Taste of New Orleans
Denise adapted this dish from Enola Prudhomme’s low-calorie Cajun cuisine for a New Orleans themed dinner. We originally shared this recipe for Fat Tuesday about 15 years ago! This year, we’re giving the recipe a big update. It is perfect for Mardi Gras meals, Fish Fridays during Lent or aperitif evenings.
In addition to making these crab cakes dairy-free, we’ve also added gluten-free and egg-free options. Fresh crabmeat will always taste better, but you can substitute canned in a pinch.
Special Dietary Notes: Creole Crab Cakes
By ingredients, this recipe is dairy-free/dairy-free, optionally gluten-free, nut-free, peanut-free, and soy-free.
For without egg creole crab cakes, I recommend substituting 1/4 cup aquafaba for egg and egg white. For other egg alternative suggestions, check out our Guide to Egg Substitutes.
Creole Crab Croquettes
Author: Dennis Hall
Type of recipe: Aperitif
- 1 tablespoon dairy-free butter spread or olive oil
- 2 tablespoons minced onions
- 2 tablespoons minced green onions
- 2 tablespoons chopped fresh parsley
- ½ pound fresh crabmeat in pieces
- ½ cup fine, dry breadcrumbs (gluten-free, if needed)
- 1 tablespoon Creole mustard, such as at Zatarain,
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon ground garlic
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground red pepper or cayenne pepper
- 1 egg + 1 egg white (see post above for eggless options)
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Heat the butter spread in a medium skillet over medium heat. Add onions, green onions and parsley and sauté for 3 minutes.
- Stir in crab, breadcrumbs, mustard, Worcestershire sauce, garlic and ground peppers. Remove the pan from the heat and allow the mixture to cool slightly.
- In a small bowl, beat egg and egg white together. Add the beaten egg to the crabmeat mixture, stirring well to combine.
- Shape the crab meat into 6 crab cakes about ½ inch thick. Place the crab cakes on your prepared baking sheet.
- Bake the crab cakes for 15 minutes. Remove the pan from the oven, carefully flip the crab cakes and bake for another 15 minutes or until golden brown.
Portion: 1 crab cake calories: 122 Fat: 4.8g Saturated fat: .8g Carbohydrates: 8.4g Sugar: 1.5g Sodium: 216mg Fiber: .9g Protein: 11g
More dairy-free recipes inspired by New Orleans
Skillet Cauliflower Jambalaya
Cajun Salmon Burgers with Zesty Lime Mayonnaise
Creole quinoa salad