Have you noticed the waffled food trend that’s been happening on Instagram recently? Apparently, it’s easy and quick to cool a whole variety of foods in a waffle iron, not just batter. I thought that was a great idea. I wanted to give it a try with some of the foods that aren’t very healthy due to the fact they’re fried in oil. The first one that I really wanted to try was crab cakes.
Traditional crab cakes aren’t all that healthy for you. They’re loaded with crab, cracker crumbs, mayonnaise and eggs and then deep fried in oil. Delicious, yes, but not a great combination for watching your daily point totals.
I accepted the challenge. I thought I’d try the crab cakes in the waffle iron instead of frying them in oil. That helps with fat, and calories, but what about flavor? A big part of the flavor of crab cakes comes from the frying process. If you just bake them, it’s not the same and the flavor isn’t as deep and rich.
Thankfully, all you have to do to make them just as delicious without the frying is to make them in your waffle iron! In fact, making them in your waffle iron kills two birds with one stone. It gets you a delicious, crisp flavor and it solves the problem of trying to make sure the tender cakes stay together while cooking them. I always seem to break off pieces and end up with floaties in my oil, but this fixes that.
Cooking up the crab cakes in the waffle iron was definitely fun and something that is considerably less messy (and dangerous) than the hot oil. It’s something that can even be fun for the kids to get in on making crab waffles! Not only was it healthier, cleaner, and less messy, but the waffles also ended up much lighter than when they are pan fried.
I loved the way the flavors work in these crab cakes. I like to keep my seasonings pretty basic since I like to keep the whole recipe simple and let the crab flavor be the crowning achievement. A little bit of Dijon, a little Old Bay, paprika, and some fresh chives and parsley is all you need to really make this recipe delicious. A little lemon juice really helps to set off the crab flavor.
To keep it lighter and lower in points, I only use a little mayonnaise and then fill the rest in with fat free Greek yogurt. It keeps the cakes moist and delicious, gives them enough moisture to stick together but it doesn’t overwhelm the flavor and keeps them relatively low in calories and points.
Whole wheat bread crumbs help to give the crab cakes the body to stick together. I like to use whole wheat to give it a little extra nutritional boost and it’s something that doesn’t impact the flavor at all.
Give this twist on your classic crab cakes a try. You’ll love the crispy and light flavor, and you might even get the kids to try the new waffles – mine did! These were such a success, that I’m looking forward to trying some other foods in the waffle iron. Stay tuned!
Perfectly cooked crab cakes in a waffle iron instead of being pan fried! They cook faster, and with less oil, while still maintaining al the traditional flavors.
Prep TimePrep Time 10 minutes mins
Cook TimeCook Time 20 minutes mins
Total TimeTotal Time 30 minutes mins
ServingsServings 6 servings
CaloriesCalories 98 kcal
Ingredients
- 1 lb lump crab meat - (shell pieces removed)
- ⅓ cup whole wheat Panko breadcrumbs
- 1 egg
- 1 tbsp mayonnaise
- 1 tbsp fat free Greek yogurt - (plain)
- 1 ½ tsp Dijon mustard
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- 2 tbsp fresh chives - (finely chopped)
- 2 tbsp fresh parsley - (finely chopped)
- Juice from 1 lemon
- Salt and pepper to taste
Instructions
Combine all ingredients, except for the crab meat, in a large bowl. Once combined, slowly fold in the crab meat.
Using your hands, gently shape the mixture into flat, round patties.
Set waffle iron to high, and mist with cooking spray.
Working 1 patty at a time, place each one in the center of the iron and close. Cook until edges are crisped and golden brown, about 3 minutes.
Notes
The entire recipe makes 6 waffled crab cakes
The serving size is 1 waffle
Nutrition
Calories: 98 kcal (5%)Carbohydrates: 3.8 g (1%)Protein: 15.2 g (30%)Fat: 7.8 g (12%)Saturated Fat: 0.4 g (3%)Cholesterol: 71 mg (24%)Sodium: 589 mg (26%)Potassium: 26 mg (1%)Fiber: 0.3 g (1%)Sugar: 1.1 g (1%)Calcium: 210 mg (21%)Iron: 1.3 mg (7%)
Course: Appetizer Recipes, Main Course Recipes
Cuisine: American Recipes, Cajun Recipes
Diet: Low Calorie Recipes
Main Ingredient: Seafood Recipes
Category: Baked Bread, Pie, and Cake Recipes
Tried this recipe?Let me know how it was!
FAQs
Here are some tips:
- Strike while the iron's hot. If your waffles come out pale and soft, it could be because the appliance isn't hot enough. ...
- Whip your whites. ...
- Opt for oil instead of butter. ...
- Try a yeasted-waffle recipe. ...
- Add cornstarch. ...
- Finish them in the oven.
There's actually a pretty easy fix for this common problem. Simply stick your crab cakes in the refrigerator for at least 30 minutes. The time they spend there will allow the crab cakes to solidify their shape. It also helps to bring out their flavors more, so there's more benefits to be reaped here!
Is it better to fry or bake crab cakes? ›
Are crab cakes better baked or fried? You can either bake or fry these crab cakes. My personal preference is to bake them because it's easier (no risk of them falling apart when you flip them) and they are less prone to drying out (it's easy to overcook the crab cakes when frying them in a pan).
What is the difference between Maryland crab cakes and regular crab cakes? ›
The Differences In Maryland Crab Cakes
For starters, they typically use more meat and less other filling compared to regular crab cakes.
Should you let waffle batter rest? ›
Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.
Why won't my waffles get crispy? ›
Not waiting until the iron heats up properly means your waffles will cook, but never achieve that satisfyingly crisp exterior. Overworking the batter will leave your waffles dense and chewy instead of light and airy. And stacking even the most perfect waffles will cause them to become soggy and limp in minutes.
Should I refrigerate crab cakes before cooking? ›
Refrigerate for 30 minutes: This is a key step in the recipe. Make sure the crab cake mixture is cold before you shape it into individual cakes. There is little filler in this recipe, so the cakes will fall apart if the mixture is not refrigerated before cooking. Grease baking pan & preheat oven.
Why are my crab cakes mushy? ›
Use too little filler and the crab cakes will fall apart. Too much, however, leaves them mushy and tasting like filler. Crab is something that should be treated simply. Don't over-season or add too many ingredients.
How do you get crab cakes to hold together? ›
Every crab cake needs some sort of starchy component to soak in some of the liquid binder and keep the cake from falling apart. While you don't want to go overboard with it, your starchy filler element is necessary to holding everything together.
Should crab cakes be fried in butter or oil? ›
If the goal is to deep-fry your crab cakes, then the answer is easy. You'll probably want to use a mild vegetable oil. Perhaps most importantly, butter's low smoke point makes it incompatible with the high-heat required for this technique. Another reason is simple -- the price.
The best type of crab meat for crab cakes:
If you can, we highly recommend buying jumbo crab meat for your crab cakes. This meat comes from two large muscles, and is known for its bright white color and superior taste.
Why do crab cakes taste fishy? ›
Unless your seafood is literally catch of the day, chances are it will taste and smell a bit fishy, thanks to a compound found in nearly all seafood called trimethylamine oxide, or TMAO.
What state is famous for crab cakes? ›
A staple of Maryland cuisine, the crab cake is also popular in many parts of the U.S. and other countries throughout the world. Over the years, various recipes for crab cakes have been created, and each is enhanced by a specific combination of herbs, peppers, and spices.
Why are Maryland crab cakes so expensive? ›
According to the 2022 Blue Crab Winter Dredge Survey, the 227 million crabs in the bay this year represent an all-time low in the survey's 33-year history. This reduced supply is one reason why crab prices been climbed for the last few years.
What ethnicity are crab cakes? ›
Indigenous Americans
The origins of the crab cake likely trace back to Native American cuisine, specifically from the Chesapeake region.
What to add to waffles to make them better? ›
- Bacon! ...
- A handful of blueberries or other small or sliced berries.
- Miniature chocolate chips. ...
- Miniature cinnamon chips. ...
- Peanut butter (about 1/4 cup peanut butter for every cup of flour). ...
- 1/2 cup cocoa with 1/3 cup sugar.
- 1 cup crushed pineapples (drained well); top finished waffles with whipped cream and coconut flakes.
Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.
How do I make sure my waffles don't get soggy? ›
Make Sure Your Waffle Iron Is Hot
The outer crust will immediately begin to set and crisp. Moisture in the batter quickly turns to steam and evaporates out the sides of the pan. If the iron isn't hot, none of this happens and the waffles will be soggy and squishy.
