Ingredients
Scale
1/3 c sourdough starter
1 egg
2 T fresh lovage leaf, minced (can sub fresh parsley)
2 T fresh chives, minced
2 T nutritional yeast, non-fortified
2 tsp Old Bay-style seafood seasoning (see recipe above)
1–2 tsp red pepper flakes (smoked red pepper flakes are yum)
2–3 dashes Worcestershire sauce
12-oz crab meat
ghee (for cooking)
Instructions
- Preheat a cast iron skillet over medium-high heat.
- Meanwhile, look over the crab meat and remove any pieces of shell.
- Combine all ingredients in a medium bowl and mix until well combined. Adjust red pepper flakes according to heat preference. Highly recommend at least 1 tsp, but if you like a bit of spice, we prefer 2 tsp (especially if using smoked red pepper flakes, which seem to be milder).
- Add a bit of ghee to the hot skillet and add a large spoonful of the crab cake “batter” onto the hot skillet.
- Cook patties in the skillet until both sides are golden brown, 2-3 minutes per side.
- Top with tartar sauce and serve with a lemon wedge. ♥
Notes
Makes approximately six 2″-3″ crab cakes.
