Crab cakes really should be dairy-free, but some chefs and brands simply can’t resist adding dairy. Fortunately, they are easy to make at home, and you can even jazz them up with flavorful ingredients, like onions, herbs, and spices. This dairy-free creole crab cakes 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 Cooking 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’s perfect for Mardi Gras meals, fish Fridays during Lent, or appetizer nights.
In addition to making these crab cakes dairy-free, we’ve also added gluten-free and egg-free options. Fresh crab meat will always taste best, but you can substitute canned in a pinch.
Special Diet Notes: Creole Crab Cakes
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, and soy-free.
For egg-free creole crab cakes, I recommend substituting 1/4 cup aquafaba for the egg and egg white. For other egg alternative suggestions, see our Egg Substitute Guide.
Creole Crab Cakes
Author: Denise Hall
Recipe type: Appetiser
- 1 tablespoon dairy-free buttery spread or olive oil
- 2 tablespoons minced onions
- 2 tablespoons minced green onions
- 2 tablespoons minced fresh parsley
- ½ pound fresh lump crabmeat
- ½ cup fine dry breadcrumbs (gluten-free, if needed)
- 1 tablespoon creole mustard, such as Zatarain’s,
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon ground garlic
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground red pepper or cayenne
- 1 egg + 1 egg white (see post above for egg-free options)
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Heat the buttery spread in a medium skillet over medium heat. Add the onions, green onions, and parsley and sauté for 3 minutes.
- Stir in the crab, bread crumbs, mustard, worcestershire, garlic, and ground peppers. Remove the skillet from the heat and allow the mixture to cool slightly.
- In a small bowl, beat the egg and egg white together. Add the beaten egg to the crabmeat mixture, stirring well to blend.
- Shape the crabmeat 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 sheet from the oven, carefully flip the crab cakes, and bake for 15 minutes more, or until golden brown.
Serving size: 1 crab cake Calories: 122 Fat: 4.8g Saturated fat: .8g Carbohydrates: 8.4g Sugar: 1.5g Sodium: 216mg Fiber: .9g Protein: 11g
More New Orleans-Inspired Dairy-Free Recipes
One-Skillet Cauliflower Jambalaya
Cajun Salmon Burgers with Zesty Lime Mayo
Creole Quinoa Salad