Crab Cakes with ThymeOver the New Year’s holiday, my husband and I created some mightily delicious crab cakes.  He is a crab cake fiend, mind you, and I pretty much enjoy anything with shellfish.  But, I have never been a huge fan of heavily breaded foods, and crab cakes are no exception.  I don’t like anything competing with my crab.

But without the breading, keeping the cakes together can be problematic.  We start them out on the stove and then transfer to the oven.  This makes them flavorful and allows them time to really firm up before they get flipped.

We had some thyme in the fridge and I was a bit worried the flavor would be off.  But we both absolutely love how they tasted, so I am thrilled to share our gluten free, dairy free, crab cakes with you all.

Crab Cakes with Thyme

  • 16 oz. lump crab meat, drained and picked over
  • juice from 1/2 a medium lemon
  • salt and pepper to taste
  • 2 eggs, beaten
  • 1 TBSP chopped fresh thyme
  • 2 TBSP onion, finely chopped
  • 2 TBSP celery, finely chopped
  • 1 tsp dijon mustard
  • 4 TBSP mayonaise (You can make your own from one of many Paleo versions on the web or buy this one from Wilderness Family Naturals, though it is often out of stock.)
  • 1 TBSP bacon fat or butter
  1. Preheat oven to 350 degrees F.
  2. Mix ingredients from crab to mayonaise in bowl.
  3. Work through the mixture with your hands to ensure that the ingredients are well-combined.
  4. Warm a skillet over medium heat.  (I prefer cast iron.)
  5. Add fat to skillet and let it melt.
  6. Grab a chunk of mixture the size of your fist and place it in skillet.  Pat down to form cake.
  7. Repeat until skillet is full.  (You may need to make these in batches, depending on your skillet size.)
  8. Let cakes fry for 2-3 minutes.  Do not flip.
  9. Put skillet in preheated oven.
  10. Cook at 350 degrees F for 15 minutes.
  11. Carefully remove skillet from oven.  Gently flip each cake.
  12. Return to oven and cook for another 10 minutes.
  13. Remove from oven and serve.

 

 

7 Responses to “Crab Cakes with Thyme”

  1. on 08 Jan 2013 at 9:22 amhot Nai Nai

    cannot wait to go to fish store and get fresh picked crab….will try for sure thanks

  2. on 08 Jan 2013 at 11:29 amSheri Goff

    Would never have thought to use thyme but I like the sounds of it! We figured out long ago that you do NOT have to use breading with crabcakes. egg and mayo) We use Old Bay seasoning, the newer one with lower sodium. I am also thinking that Costco’s organic no salt seasoning would be tasty with crab. I use it a lot as I am supposed to restrict my sodium intake. Like the idea of starting on the stove and finishing in the oven also.

  3. on 08 Jan 2013 at 11:49 amKristine Rudolph

    I debated a lot about whether to add Old Bay or not. In the end, I just felt like the thyme was such a unique flavor, and I really wanted it to sing, so I left it out. If you play with it, do report back and let me know how it goes.

  4. on 13 Jan 2013 at 11:23 pmKatherine

    My husband commented on the thyme, saying the flavor made the crab cakes extra special. We gobbled up every bite. I do have two questions. First, when I mixed the ingredients, everything seemed wet, so I squeezed the mixture as I formed the fist-size balls. Did I not drain the crab enough, I wonder? Second, how many cakes did the recipe yield for you? I probably made them too big. I can’t wait to make them again and am thrilled that there is no flour in the recipe.

  5. on 14 Jan 2013 at 9:39 amKristine Rudolph

    You probably do need to mush the crab a bit in a colander. A lot depends on the crab you get. Just press it down after you rinse.

    We made eight cakes. How many did you get?

  6. on 15 Jan 2013 at 1:31 amKatherine

    I got four big ones, filled my 12-inch cast iron skillet. I have bigger fists than you! Thanks for the tip about mushing the crab in the colander next time.

  7. on 15 Jan 2013 at 9:09 amKristine Rudolph

    Ha! Maybe just a palm, then?

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