clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sourdough Starter Crab Cakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



1/3 c sourdough starter

1 egg

2 T fresh lovage leaf, minced (can sub fresh parsley)

2 T fresh chives, minced

2panko style breadcrumbs

2 T nutritional yeast, non-fortified

2 tsp Old Bay-style seafood seasoning (see recipe above)

12 tsp red pepper flakes (smoked red pepper flakes are yum)

23 dashes Worcestershire sauce

12-oz crab meat

ghee (for cooking)


  1. Preheat a cast iron skillet over medium-high heat.
  2. Meanwhile, look over the crab meat and remove any pieces of shell.
  3. 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).
  4. Add a bit of ghee to the hot skillet and add a large spoonful of the crab cake “batter” onto the hot skillet.
  5. Cook patties in the skillet until both sides are golden brown, 2-3 minutes per side.
  6. Top with tartar sauce and serve with a lemon wedge. ♥


Makes approximately six 2″-3″ crab cakes.

Tincture Dilution Calculator

Calculate the volumes of any two alcohol proofs to create a tincture of a particular strength.

Copyright © 2024 Redheaded Herbalist

contact a