I'm a Maryland girl and on occassion I really get a craving for Maryland-style crab cakes. Yes, there is a Maryland-style to these creative little cakes and it mostly requires more lump crab than filler and Old Bay Seasoning. It's been difficult to find fresh blue crab meat in the grocery stores and on ocassion you can find it at the local seafood market but you will pay a premium and I honestly can't allow myself to pay $30 for a pound of crab meat - it seems ludicrous. So, I went on a quest to find a substitute and came across this recipe that comes in at a close second to my crab cakes. Not only that, using wild caught tuna (even out of a can), is a healthy substitute! Did you know that one 3 ounce can of tuna contains 21g of protein and only 2.5 g of fat? Okay, let's get to the good stuff. I did substitute the original recipe with some healthier fat alternatives and for those carb watchers, you can substitute the bread crumbs with almond flour or almond meal.
HEALTHY TUNA CAKES
Makes 6 servings
2 cans of wild caught tuna
1garlic clove minced
1 tbsp onion minced
1 tbsp Lemon juice
1 tsp Fresh cilantro or parsley
Old Bay Seasoning (sprinkle to liking)
Almond flour crackers or breadcrumbs
In large bowl, mix all of the tuna cake ingredients until everything is very well combined. You should be able to form the mixture into patties.
With about 1/3 cup of the mixture, form a patty. Repeat until you’ve used all of the mix.
Heat a large skillet on the stove with the olive oil and once hot, place the patties in the skillet and cook for 3-4 minutes on each side, or until they reach a golden brown color.
Flip and do the same thing on the other side. Remove from the heat once cooked. Squeeze a little lemon juice on each patty, serve and enjoy!
You can serve these delicious little cakes with brown rice and quinoa and salad or put them on a toasted whole grain english muffin with lettuce tomato and onion. Yummy, my favorite!
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