Egg-less Crab cakes

[ScottinPollock]

I know every crab cake recipe I've made/seen uses a beaten egg or two, but alas, I have no eggs. I get it... it is the main binder.

But what would you do if you wanted to make some and had no eggs?

[salt and pepper]

Mashed potato or cooked rice for binding.

[dcSaute]

mayo is another oft used binder.
many many recipes

[ScottinPollock]

Originally Posted by salt and pepper

Mashed potato or cooked rice for binding.

Got none of those either.

What about a water/corn starch slurry?

[ScottinPollock]

Originally Posted by dcSaute

mayo is another oft used binder.
many many recipes

Yes... the recipes call for mayo and eggs. Maybe just go heavy on the mayo?

[GotGarlic]

If you have a can of chickpeas, you can use the liquid, aka aquafaba, from the can as an egg replacement.
https://www.foodnetwork.com/recipes/...-cakes-3364958

[ScottinPollock]

Originally Posted by GotGarlic

If you have a can of chickpeas, you can use the liquid, aka aquafaba, from the can as an egg replacement.

I only have dried chickpeas. I thought about soaking/cooking/and nuking a small quantity in the Vitamix, but that seems like an awful lot of time/effort for a few crab cakes. (c;

[cookieee]

Originally Posted by ScottinPollock

Yes... the recipes call for mayo and eggs. Maybe just go heavy on the mayo?

I love crab cakes. I vote for the mayo.

[taxlady]

Not crab cakes, but Danish fish balls (fiskefrikadeller) are usually made with a bit of flour to help bind. The mix does have to rest a bit to give the flour time to hydrate properly, 15 mins in the fridge. Longer is fine.

[ScottinPollock]

Originally Posted by taxlady

Not crab cakes, but Danish fish balls (fiskefrikadeller) are usually made with a bit of flour to help bind. The mix does have to rest a bit to give the flour time to hydrate properly, 15 mins in the fridge. Longer is fine.

Wouldn't the water/corn starch slurry (as mentioned above) do as well, or maybe even better?

[taxlady]

Originally Posted by ScottinPollock

Wouldn't the water/corn starch slurry (as mentioned above) do as well, or maybe even better?

I have no idea. I have only used flour. I add it directly and let it hydrate with any liquids that are in the mix.

[jessicataylor99]

You can try some corn starch with additional butter. I'm not sure if you like it or not but cook it sometimes.

[dragnlaw]

You probably now have either cooked some rice and or the potatoes, LOL.

My suggestion would have been - wait until you have at least ONE of those ingredients! Don't ruin good crab unless absolutely the last thing in the cupboard and you're starving.

So...? what did you do? ... and how did it turn out?

[ScottinPollock]

Originally Posted by dragnlaw

So...? what did you do? ... and how did it turn out?

After much deliberation, and a few Manhattans... I opened a can of soup.

[dragnlaw]

right after my own heart! well done!

[medtran49]

I came across a recipe making a sort of mousse with sea scallops and heavy cream in the blender that was used as a binder for the crab cake.

[GotGarlic]

Originally Posted by medtran49

I came across a recipe making a sort of mousse with sea scallops and heavy cream in the blender that was used as a binder for the crab cake.

OMG, what an unbelievable waste of beautiful sea scallops! I can't believe someone thought to do that. Yeesh, I'd rather just have seared scallops and crab dip.

[dcSaute]

waste? not so fast . . . (g)
I recently did this scallop chowder
https://shop.wegmans.com/recipes/86
to which I added some shrimp.


it was really good.

[dcSaute]

Originally Posted by ScottinPollock

After much deliberation, and a few Manhattans... I opened a can of soup.

good move.
you being west coast and me being blue claw dyed in the Chesapeake....
we may have some different tastes in crab cakes - and crab per se. Dungeness crab and blue claw are different tastes.

I've never had any luck with the mayo based crab cake binders.
it always turns out to be crab hash . . .

(long story omitted . . . ) I've gone back to the basics.
blue claw crab, egg with a dab of creamy horse radish, Old Bay, bit of onion/roasted red pepper.
a smidge of panko if it's too wet.
that's it - period. no more thousand ingredient crab cakes.

[GotGarlic]

Originally Posted by dcSaute

waste? not so fast . . . (g)
I recently did this scallop chowder
https://shop.wegmans.com/recipes/86
to which I added some shrimp.


it was really good.

That sounds good. It's the scallop mousse I can't deal with.