Dessert

Waffled Crab Cakes

Golden crab cakes emerge from the waffle iron with a lacy, crisp shell that shatters to reveal sweet, tender lumps of crab. Bright lemon, herbs, and a whisper of Old Bay linger on the tongue in every savory bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Waffled Crab Cakes
Total
18 min
Prep
15 min
Cook
3 min
Serves
4

Nutrition per Serving

Calories
133
Protein
16g
Carbs
10g
Fat
5g
Fiber
2g
Sugar
1g
Sodium
635mg

Ingredients

  • 9 oz lump crab meat (shell pieces removed)
  • 1/2 cup panko crumbs (plain or gluten-free*)
  • 1 large egg (beaten)
  • 1 large egg white
  • 1 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 2 tbsp chopped chives
  • 2 tbsp minced fresh parsley
  • 1 tbsp fresh lemon juice
  • 1/2 tsp Old Bay Seasoning
  • 1/8 tsp paprika
  • few dashes tabasco (optional)
  • 1/8 tsp kosher salt
  • black pepper (to taste)
  • cooking spray (I use a mister)
  • 4 lemon wedges (for serving)

Instructions

  1. In a large bowl, combine the panko crumbs, egg, mayonnaise, dijon, chives, parsley, lemon juice, Old Bay, paprika,  tabasco, salt and pepper. Mix well, then fold in crab meat, careful not to over mix.
  2. Gently shape into round, flattened patties with your hands, about 1/2 cup each. Makes 4 patties.
  3. Heat the waffle iron on high, spray with oil.
  4. Place one in the center and close gently, cook until the edges are golden, about 2 1/2 to 3 minutes.
  5. Serve with lemon wedges.