Crab cakes are a classic appetizer or main dish that can be found on menus across the country. Their sweet crab flavor paired with spices and herbs, all held together in a crispy outer coating, makes them an absolute favorite. But traditional crab cake recipes call for mayonnaise as a key binding ingredient. If you want to lighten up your crab cakes or avoid mayonnaise altogether, have no fear – there are plenty of healthy and delicious mayonnaise substitutes for crab cakes.
In this article, we’ll explore some of the best mayo substitutes to use in your crab cake recipes. Whether you’re looking for a vegan option, a lower calorie choice or just a new flavor, these alternatives will allow you to recreate the taste and texture of crab cakes without the mayo.
Why Substitute Mayo in Crab Cakes?
Before jumping into the substitutions, you may be wondering why swap out mayonnaise at all? Here are some of the top reasons for using a mayo alternative:
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Calories and fat: Traditional mayonnaise is high in calories and fat. Substituting with a lower calorie option can lighten up the dish.
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Flavor Some people simply don’t enjoy the taste of mayo. Substituting it allows you to customize the flavor.
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Dietary restrictions: Mayo contains egg yolks, which some people avoid. Substitutes open up more options for vegan, egg-free, paleo, or keto diets.
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Texture: The creamy texture of mayo works well in crab cakes, but you can also achieve great texture with substitutes like mashed avocado or pureed tofu.
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Ingredients on hand: If you’re in a pinch and discover you don’t have any mayo, substitutes can save the day using ingredients you likely have.
7 Healthy Substitutes for Mayo in Crab Cakes
- Greek Yogurt
Greek yogurt is a popular mayo substitute due to its creamy texture. It also adds protein and a tangy flavor that complements the crab. To use, swap equal amounts of Greek yogurt for mayo. Be sure to use thick, strained yogurt for the best consistency.
- Avocado
Mashed or pureed avocado can mimic mayo’s richness. It adds healthy fats and creaminess without the eggs. Add lemon juice to balance out the avocado flavor. Use a 1:1 ratio when substituting mashed avocado for mayo.
- Hummus
The creamy chickpea base of hummus makes it an ideal mayo replacement. It packs a nutty flavor and protein. Hummus also works for vegan crab cakes. You can use it straight or blend with lemon juice and garlic for more kick.
- Silken Tofu
Blended silken tofu can provide a vegan mayo alternative with a similar creamy texture. Add seasonings like lemon juice, salt, garlic, and paprika to enhance the flavor. Use an equal amount of pureed silken tofu in place of the mayo.
- Cottage Cheese
Surprisingly, cottage cheese’s curds can be blended into a smooth, mayo-like consistency. For 1 cup of mayo, use 1 cup cottage cheese blended with 1-2 tbsp milk or cream. The result is protein-packed and lower in fat.
- Sour Cream
Sour cream is a bit tangier than mayo, but provides a rich creaminess. Use an equal amount in place of mayo in your crab cake recipe. Adding a touch of lemon juice can help balance the flavor.
- Vegan Mayonnaise
For a direct mayo substitute, use a vegan egg-free mayo alternative. Brands like Just Mayo or Vegenaise provide the same texture and flavor without the egg yolks. Swap in an equal amount for regular mayo.
Tips for Making Mayo-less Crab Cakes
When using a mayo substitute in crab cakes, keep these tips in mind:
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Drain excess liquid from substitutes like yogurt or cottage cheese so the cakes don’t get too wet.
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Season well with spices like mustard, hot sauce, and Old Bay seasoning to add lots of flavor.
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Refrigerate the crab cake mixture for 15-30 minutes before cooking to help it hold its shape better.
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Use breadcrumbs or panko to help bind and add crunch, even when using a creamy substitute.
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Don’t overmix once the crab is added, to keep chunks intact. Gently fold it into the creamy mixture.
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Sear or bake the cakes until golden brown on the outside to get a nice crust.
With these handy substitutions and tips, you can successfully recreate the taste and texture of crab cakes without using traditional mayonnaise. The options are endlessly customizable with different herb and spice combinations. Try out a new mayo substitute each time you make crab cakes for variety. Just remember – ditching the mayo doesn’t mean you have to miss out on this classic appetizer!
Frequently Asked Questions
What’s the best vegan substitute for mayo in crab cakes?
Silken tofu and hummus both provide great vegan-friendly creaminess. Blend silken tofu with seasonings until smooth and use it 1:1 for mayo. Hummus can often be used as is. Adding extra lemon juice helps balance the flavor.
Is yogurt a good substitute for mayo in crab cakes?
Yes, Greek yogurt is one of the most popular and easy substitutions. It provides tangy flavor and thickness similar to mayo. Be sure to drain excess liquid from the yogurt first. Use an equal amount as the mayo called for.
Do I need an egg substitute if I skip mayo in crab cakes?
Not necessarily. Ingredients like mashed avocado, blended tofu, hummus, and some yogurt provide enough binding without eggs. You can also use breadcrumbs or panko to help hold the cakes together.
Should I adjust seasoning if I substitute mayo in crab cakes?
Probably. Mayo provides a good amount of moisture and fat which impacts flavor. When using a sub like Greek yogurt or hummus, make sure to season the cakes well with extra salt, pepper, hot sauce, lemon juice, Worcestershire sauce, or other spices.
What are good sauce options to serve with mayo-free crab cakes?
Lemon wedges, aioli, tartar sauce (made with a sub for mayo), cocktail sauce, and remoulade are all great options. A simple vinaigrette also pairs well. Vegan substitutes for traditional sauces can be used to keep the crab cakes 100% mayo-free.
The Bottom Line
Mayonnaise may be the norm for making crab cakes, but it’s far from the only option. With so many healthy, flavorful substitutes available, you can easily recreate the taste and texture of these delicious patties without the mayo. Greek yogurt, silken tofu, mashed avocado, hummus, and vegan mayo alternatives are all game.
Avoiding mayo doesn’t mean you have to miss out. By getting creative with these substitutions, you can make crab cakes that fit your diet and satisfy your cravings. Next time you’re preparing this appetizer favorite, try a new mayo stand-in and enjoy the simple swap.
What should i do with lefotvers?
Wrap leftovers in plastic wrap and store in an air tight container in the refrigerator for up to 2 days. You can also freeze them for up to 3 months.
Leftover crab cakes are great for brunch. Top them with fried or poached eggs and some lemony hollandaise sauce for a delicious crab Benedict!
How to make them
To make crab cakes at home, start by whisking together the wet ingredients and seasonings in a large bowl.
Next, stir in the cracker crumbs. You can use a food processor or blender to make the crumbs or just do what I do and use your hands to crush them.
Finally, add in the crab meat and stir everything together. It will look like there’s way more crab meat than anything else. That’s ok! These are crab cakes after all. Cutting down on the filler keeps calories down and maximizes flavor. Talk about a win-win!
Next, let the crab mixture chill for at least a half hour. This will help it firm up so your crab cakes hold their shape — I know it’s tempting, but don’t skip this step!
Finally, it’s time to form them crab mixture into cakes.
Divide the crab evenly into six portions. Then, using damp hand, form each portion into a thick patty. Place the crab patties onto the baking sheet.
The crab cakes will very very fragile at this point, so treat them delicately! Spritz the cakes with a light mist of cooking spray or a little melted butter to help them brown.
Put the baking sheet in the oven and bake the cakes for about 15 minutes, or until they’re golden brown and crisp on the top.