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.
Being a Maryland girl, I love a good crabcake. These look wonderful. I love the addition of fresh rosemary!
I’ve never been to Maryland to have a true Maryland crab cake, but it’s on my list of culinary to-dos for sure!!
Needless to say, these are a tad different….but they’re still pretty tasty :)
This looks delicious! I nominated your blog for an award because I love it so much – congrats! Check out the details here!
**Blushes** Thanks, Lindsay and Jay!!
I’ll continue the awards and write up my own when I get the chance! :)
I feel like I can smell these through the screen. What a great idea!!
Funny–crabcakes are my favorite food in the world too! I have a pretty fabulous recipe, but this one may win the top award! No breadcrumbs at all? I can’t wait to try it!
Aren’t they the best? These are different than normal, but for a low carb recipe we really enjoy them :)
These crabcakes look amazing. On another note, I’ve been reading your blog for a while and have a lot of the recipes bookmarked – I just pulled up my link for your amazing spaghetti squash gratin and it says the page cannot be found. Could you possibly post it again sometime? I’ve made it numerous times and love it so much.
And yes – I’m actually revising the spaghetti squash gratin post right now with new text and photos, and I’ll be posting it up again sometime next week! In the meantime, here’s the recipe:
1 medium-sized spaghetti squash
1/2 onion, chopped
1 cup sour cream
1/2 cup Parmesan cheese, shredded
Kosher salt and black pepper
1. Cook the spaghetti squash. Poke it all over with a fork, and bake at 400 degrees for one hour or in the microwave for about 15 minutes.
2. While the squash is cooking, heat a pat of butter in a saute pan, and add the onion. Cook until softened and browned.
3. When the squash is done cooking, let it cool until you are able to handle, and then cut it in half. Remove the seeds from the center of the squash.
3. Scrape the squash strands into a mixing bowl. Mix with the sour cream, half of the cheese, the sauteed onions, and a healthy amount of salt and pepper.
4. Pour the mixture into a baking dish, and sprinkle with the remaining cheese. Bake for 30 minutes at 400 degrees.
What temperature do you bake these at? And if I don’t have parchment paper, can I just grease the pan? Temperature very important!
Sorry, Kim! The temperature should be 350 degrees. I’ve corrected this in the recipe.
And I don’t see why greasing the pan wouldn’t work! That’s what I always do without parchment, so I think it’ll be fine.
Well, I made this last night and it was a HUGE success! My husband says it’s the best thing I ever cooked, and he would like to have this twice a week! Thanks so much for the great recipe.
Oh good!! So glad to hear it, Kim!!