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Recipe for Lump Crab Cakes

Recipe for Lump Crab Cakes – Originally created as a last-minute idea, this recipe for lump crab cakes has become one of my family’s new favorite weeknight seafood dinners.

Black beans and cilantro are paired with the best sauce for crab cakes recipe. Sriracha, garlic and a little sea salt create the perfect dipping sauce.

The Tastiest Recipe for Lump Crab Cakes with Black Beans!

A few weeks ago I invited friends for dinner but then ran out of time to go to the store. I have plenty of Vegetarian Recipes I could have easily served. However, these were friends that really loved meaty main dishes rather than vegetarian.

To avoid a classic pasta dinner, I went to the fridge and found 1 pound of lump crab meat. I immediately thought of making the recipe for my favorite crab cakes, but I knew that recipe would not make enough for 6 people. I was just about to settle on my black bean burger recipe when I got the idea of mixing the crab with the black beans.

Then, I added a little cilantro, fresh garlic and as I’m mixing together this recipe for lump crab cakes, I knew I had a winner.

recipe for lump crab cakes

The Recipe for Lump Crab Cakes with Black Beans Was Born!

I have always disliked crab cake recipes that use a lot of filler, so I was initially a little nervous that the addition of black beans. Luckily I was wrong!

Even though this recipe has the same amount of crab meat as my regular crab cake recipe, it serves twice as many and I only spent $3 extra dollars for the can of bpa-free organic black beans. Trust me, you don’t feel like you are missing out either.

In fact, I actually think the soft and moist consistency of the organic black beans improves the overall texture of the crab cakes.

recipe for lump crab cakes

This Recipe for Lump Crab Cakes and Black Beans Saves you Money!

I should also add that if you are on a budget, adding the black beans cuts the price of the recipe in half. Considering lump crab meat is rather pricey, it is definitely a perk.

Also, it really is just as easy to make a single batch as a double batch. I make this recipe in double batches and put the leftovers in the fridge. Leftovers keep for about two days.

Now, let’s talk about my special sauce for crab cakes recipe.

sauce for crab cakes recipe

Sauce for Crab Cakes Recipe

Adding a special sauce to recent dinner recipes has been a fun adventure for me. I love adding a little extra something to burst the flavors of the dish I’m creating. If you’re a sauce fan, check out this incredible garlic sauce recipe. Perfect for chicken, fish or a vegetarian bowl.

For this recipe for lump crab cakes, I couldn’t bear to serve them without a nice, slightly-spicy dipping sauce.

So, this sauce for crab cakes recipe was created. Using just a few simple ingredients that mix up in less than 3 minutes was the perfect addition to this recipe.

Sauce for Crab Cakes Recipe:

Combine the following ingredients together and magic happens when you dip this recipe for lump crab cakes recipe into the sriracha-mayo sauce. Wow!

Give it a try and let me know what you think. If you’re not a fan of the slightly-spicy skip the sriracha. But, if you love spicy, mix the sauce together as written in the recipe card below and taste. Adding more sriracha if you want a bigger bite!

recipe for lump crab cakes

More Favorite Lump and Claw Crab Recipes + Some Favorite Pescatarian Recipes Too!

Over this past summer, I have fallen in love with grabbing a pound of crab meat and finding a way to make delicious recipes to make again and again. When I can’t get crab meat, then I’ll get some canned salmon and make a few recipes with that.

In time, I had several new recipes to add to Clean Cuisine. So, if you’re a pescatarian/fish loving fan, then check out some of my favorite crab and fish based recipes below:

recipe for lump crab cakes

Cast Iron and Avocado Oil for Crispy, Clean Recipe for Lump Crab Cakes

There are two things you must use when making this recipe for lump crab cakes. A large cast iron skillet and extra virgin avocado oil OR cold-pressed macadamia nut oil.

There are only a few standard cookware items you need in the kitchen alongside 100% ceramic cookware and a cast iron skillet is one of them. Cast iron allows you to cook at higher temperatures while also gaining the benefits of healthy iron that your body needs.

Choosing a high-heat tolerance oil is important and there are plenty out there. Just please don’t use extra virgin olive oil — and definitely not vegetable oil or any of the other seed oils.

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Recipe for Lump Crab Cakes

Recipe for Lump Crab Cakes was a last minute recipe! Made with black beans, cilantro, garlic and special spicy sauce for crab cakes recipe.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x

Ingredients

  • 115 ounce can of black beans, rinsed, drained and mashed
  • 1/2 cup homemade bread crumbs*
  • 1 pound jumbo lump crab meat, picked over
  • 2 teaspoons – 1 tablespoon Old Bay Seasoning**
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic, crushed
  • 2 organic eggs, whisked
  • Avocado oil or Macadamia Nut oil, for cooking

Sauce for Crab Cakes Recipe:

Instructions

  1. To a classic mixing bowl add the rinsed and drained black beans and use a pastry blender/masher to mash the beans.
  2. To a toaster, add 2 slices of Canyon Bakehouse Gluten Free bread in the toaster for 2-3 minutes until golden brown. Let cool down to room temperature. Chop into large pieces and add to the food processor to make homemade breadcrumbs. Add to the black beans.
  3. Mix in the crab meat, fresh chopped cilantro, Old Bay Seasoning and crushed garlic with the black beans and breadcrumbs until well combined.
  4. In a small mixing bowl, add the 2 organic eggs and whisk until well combined. Gently fold in the egg to the cab mixture and mix until ingredients are just combined. Do not over mix!
  5. Using a large 3 tablespoon scoop, scoop the crab mixture into mounds and lightly pack into individual patties, about 1/2 inch thick.
  6. In a large cast iron skillet, add about 1/3 cup of avocado or macadamia nut oil and turn the heat to medium. Heat until shimmering, about 3 minutes and add the crab cakes gently to the oil.
  7. Cook over medium heat until slightly toasted and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with our special sauce for crab cakes recipe.

Sauce for Crab Cakes Recipe:

  1. In a small mixing bowl, add the mayo, sriracha, lemon juice and garlic and mix until well combined.
  2. Add the fresh cilantro and fold until combined. Sea salt, to taste.

Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!

Notes

* Making homemade breadcrumbs is easy. Just put 2 slices of Canyon Bakehouse Gluten Free bread in the toaster for 2-3 minutes until golden brown. Let cool down to room temperature. Chop into large pieces and add to the food processor. Magic!! Gluten Free breadcrumbs!

** Old Bay Seasoning has a little kick to it and our family LOVES it. So, if you are just trying out this recipe, start with 2 teaspoons… if you know you love the extra seasoning, add 2 more teaspoons to make 1 tablespoon.

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© 2024 clean cuisine Recipe by:

Aimee Niedosik

Aimee loves to craft delicious, nutrient-dense recipes to share with her family and friends. While in remission from autoimmune diseases and underlying viruses, she still maintains an anti-inflammatory and anti-aging diet. Aimee is a Christian, website designer, autoimmune community leader and lives in North Carolina with her husband, 2 kids and 2 dogs.

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