Inspiration: Crab cakes are a weakness of mine. I love, love, love them more than almost any other main dish. Since throwing my very favorite recipe to the curb for having too much bread involved, though, I’ve been on the hunt for a good low carb recipe for about two years. I was very happy to stumble upon this recipe at The Primal Palate that threw an egg into the mix as a binder. What a great idea! And since I’ve been adding rosemary to anything and everything lately (why can’t you just buy rosemary by the sprig?), a rosemary Parmesan spin sounded like a great variation to a more traditional or standard crab cake.
What We Loved: These crab cakes are lovely. They’re packed with a lot of crab as the main ingredient (always the best kind of crab cake); they hold together perfectly and have a nice, fluffy texture; the rosemary adds a unique earthy touch; and the Parmesan lends just a hint of an underlying nutty flavor. These are perfect for a light meal, and they pair beautifully with a nice white wine.
Tips: I’ve made these a couple of times, and I’ve found that some of the egg runs out of the crab cakes onto the pan as they cook. This may be because I’ve used large eggs each time. It’s no big deal, though – just cut that extra egg portion off when you take the crab cakes off of the pan.
Rosemary Parmesan Crab Cakes
Source: Adapted from The Primal Palate
8 oz crabmeat
2 tablespoons mayonnaise
1 small egg, whisked
1 slice onion, minced
1/4 cup freshly grated Parmesan
About 2 teaspoons or 1 scant tablespoon minced rosemary
Kosher salt and black pepper
Old Bay seasoning
1. Combine the crab, mayonnaise, egg, onion, Parmesan, and rosemary in a bowl, and mix well. Season to taste with salt, pepper, and Old Bay.
2. Using your hands, form the mixture into four crab cakes. Place the crab cakes onto a baking sheet lined with parchment paper, and bake at 350 degrees for 20-25 minutes, until cooked through.