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 Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 6 servings
Calories 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!
How do you keep crab cakes from falling apart when frying? ›
You'll want to get an early start on your crab cakes to allow enough time to let them properly rest in the fridge. Most sources recommend at least two hours of chill time before frying, but some suggest letting them sit in the cold for longer.
Why do you let the batter rest when making waffles? ›
Let the batter rest for about 30 minutes.
The resting time allows the batter to thicken and the gluten to relax so you get that really tender and fluffy waffle interior rather than chewy waffles. (Here's a good article on what's happening while batter is resting, if you're curious).
What is the secret to crispy waffles? ›
Grease the Waffle Iron With Cooking Spray
If you're looking for how to make crispy waffles in a waffle maker, try using cooking spray instead. Cooking spray won't burn as rapidly as butter, and will help achieve that satisfyingly crisp outside you crave.
How do you keep waffles crisp while making more? ›
Here are some other ways to keep the sogginess at bay:
- Place your waffles on a cooling rack in a low-heat oven (don't stack the waffles on top of each other).
- Throw your waffles in a toaster to refresh their crispiness.
- Make sure your waffle iron is very hot.
This method will give your crab cakes some buttery flavor without potentially becoming overwhelming. Ultimately, it is your decision how you choose to fry your crab cakes, as both oil and butter will work equally well depending on your taste and cooking preferences.
Why do my crab cakes always fall apart? ›
While egg is a popular choice, it alone is not enough to make crab cakes retain their shape. A starch binder is also required. The key here is maintaining the proper balance, as too little binder means your crab cakes will fall apart, but too much will give your crab cakes an unfortunate texture.
Why are my crab cakes mushy? ›
Why are they mushy on the inside? Using canned crab meat that hasn't been fully drained may lead to extra liquid in the mixture, making the cakes mushy. Using low-quality crab meat may also lead to mushy cakes, which is why I recommend using lump crab meat.
What is the best oil to pan fry crab cakes in? ›
Some chefs and home cooks do recommend using olive oil (even the extra virgin kind). Additionally, unrefined coconut oil can be fun to use if you are trying out an alternative crab cake recipe that also contains coconut or other complementary ingredients.
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.
How do I get my crab cakes to stick together? ›
The eggs and mayonnaise act as a binder, but a filler is also important to help hold the patties together when they cook. Saltine cracker crumbs make the best filler for crab cakes.
Why do restaurant waffles taste better? ›
Diner pancakes and waffles often taste better than homemade versions due to a commitment to classic, whole ingredients and well-thought-out techniques.
How many minutes should a waffle cook? ›
Following manufacturer's instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.)
What happens if you use pancake batter in a waffle maker? ›
If you just put pancake batter into a waffle maker, chances are it will spill over the edges of the iron, burn, and create a mess. Also, they'll come out a bit flat and too crunchy, as opposed to having that fluffy soft center that you usually look for in a waffle.
Why are my waffles not light and fluffy? ›
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 important is baking soda in waffles? ›
Baking soda is a common ingredient in pancake and waffle recipes because it helps to make them light and fluffy.
