If you’re used to picky eaters or chicken finger lovers, kid friendly crab cakes make a great healthy snack. And it’s not necessary to catch the crabs and shell them like we did (for authenticity). You can grab the cans. You also have the option of frying or baking. The baked version is of course healthier, but you could do a flash fry at the end using olive or grapeseed oil (which has a higher temperature threshold to prevent burning). Served with veggies or a robust salad they make a great dinner as well.
Kid Friendly Crab Cakes Ingredients:
4 T. finely crushed whole grains (kamut, wheatgerm, wholewheat flour – whatever you have)
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/2 teaspoon seafood seasoning/cocktail sauce
1/4 teaspoon Worcestershire sauce
1 egg, beaten
salt to taste
1 pinch cayenne pepper (optional)
1 pound fresh crabmeat, well drained
1/4 cup dry bread crumbs (try to use whole grains seasoned with just salt and pepper)
2 tablespoons butter
3T cut chives
6 T finely diced apple (optional)
- Mix grains, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
- Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
- Sprinkle breadcrumbs on a plate.
- Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
- Grease a cookie sheet and place in the oven at 350 degrees for 20 minutes. Flip crabcakes at 10 minutes.
- Optional: flash fry for 30 seconds/side in a skillet before serving.
This kid friendly crab cakes recipe is also great for making shapes – the letters in the kids’ names, hearts, stars and geometric shapes. Have fun!