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Started By
Message
Crab cakes without mayonnaise
Posted on 4/17/20 at 4:33 pm
Posted on 4/17/20 at 4:33 pm
I've been craving crab cakes and want to try to make some, but I don't like mayo so I try to sub for it in recipes whenever I can. I can generally sub sour cream, but I just don't know if it would be any good in crab cakes.
Have any of you tried making them, and what do you think would be an acceptable substitute? I've tried looking up recipes but I've had a hard time finding anything mayo-free.
Have any of you tried making them, and what do you think would be an acceptable substitute? I've tried looking up recipes but I've had a hard time finding anything mayo-free.
13
Posted on 4/17/20 at 4:41 pm to L Boogie
There’s very little chance you’re able to specifically pick up the mayo flavor in a well-prepared crab cake. Just use mayo.
Posted on 4/17/20 at 4:44 pm to tiger rag 93
I don't want to use mayo, that's why I asked for alternatives.
Posted on 4/17/20 at 4:47 pm to L Boogie
I hate mayo on a sandwich. But I'll definitely use it in a recipe.
Posted on 4/17/20 at 4:49 pm to L Boogie
First off, good for you. frick mayo
Second. What about using an egg, beaten?
Second. What about using an egg, beaten?
Posted on 4/17/20 at 4:52 pm to t00f
quote:
What about using an egg, beaten
I thought about that since it is strictly a binder, but I'm worried that they would be too dry.
Posted on 4/17/20 at 4:53 pm to L Boogie
If its mostly crab I would think not.
Posted on 4/17/20 at 4:54 pm to L Boogie
quote:
I've been craving crab cakes and want to try to make some, but I don't like mayo so I try to sub for it in recipes whenever I can. I can generally sub sour cream, but I just don't know if it would be any good in crab cakes.
Probably been eating crab cakes made with Duke's or Blue Plate mayo. Edible ones are made with Hellmann's.
Posted on 4/17/20 at 4:56 pm to L Boogie
I also can't stand mayo. Stomach churns whenever I eat it even as an ingredient. It's bizarre
You can use an extra egg white, and even some extra bread crumb so that it'll bind. Some add a little butter. Refrigerating them prior to frying helps them keep their shape. If heard of people using a little plain (unsweetened) greek yogurt.
You can use an extra egg white, and even some extra bread crumb so that it'll bind. Some add a little butter. Refrigerating them prior to frying helps them keep their shape. If heard of people using a little plain (unsweetened) greek yogurt.
Posted on 4/17/20 at 5:00 pm to L Boogie
Use garlic and olive oil to make an aoli.
Posted on 4/17/20 at 6:19 pm to HandGrenade
quote:Fail x2. An AIOLI is a mayo.
make an aoli.
Posted on 4/17/20 at 6:32 pm to L Boogie
Are you making real crab cakes or Louisiana crab cakes? Because Louisiana crab cakes are made with lots of breadcrumbs and green onions and taste like shite.
Posted on 4/17/20 at 6:33 pm to L Boogie
Mashed potatoes
Posted on 4/17/20 at 6:37 pm to Langland
quote:
Are you making real crab cakes or Louisiana crab cakes
I'm in New England with access to amazing crab meat so I really want the crab to shine. As little filler as possible, just enough to bind the meat together.
I just don't want that binder to be mayonnaise.
Posted on 4/17/20 at 7:02 pm to L Boogie
My first thought would be plain Greek yogurt but that sounds awful
Glad I like mayo
Glad I like mayo
Posted on 4/17/20 at 7:03 pm to L Boogie
Make a thick bechamel. Use it and breadcrumbs as binder. You can flavor the bechamel as you’d like, so layer some flavors into it.
Posted on 4/17/20 at 7:07 pm to L Boogie
Make little patties with Parmesan cheese, bread crumb, green onion etc and fry in butter
Posted on 4/17/20 at 7:10 pm to L Boogie
Just watched a guy use cream cheese as a binder because he didn’t have mayo on Them Great Food Truck Race’- Tyler Florence and the executive chef at the Venetian in Vegas thought it was great. 
Posted on 4/17/20 at 8:03 pm to Langland
Jesus dude
You’ve got problems. Evert post you make on this board is bitching about something
You’ve got problems. Evert post you make on this board is bitching about something
Posted on 4/17/20 at 8:08 pm to L Boogie
Saute' off all your vegetables in butter, add all your herbs, spices, garlic, ect. Add flour and cook for a few minutes, add half and half, and now you have a Bechamel sauce that you can use to hold the crab meat together so cakes can be formed.
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