Crab Cake Chaffle
Course: Appetizers u0026amp; Snacks, ChafflesCuisine: AmericanDifficulty: Easy
Servings
2
servingsPrep time
8
minutesCooking time
5
minutesCalories
136
kcalTotal Carbs
3
gramsNet carbs
2
gramsFat
8
gramsProtein
12
gramsI’ve had a number of people request that I create a crab cake chaffle, and honestly, I thought it was a silly idea — until I tried it. Holy cow, is this good. In fact, I’d recommend that you not even think of it as a “chaffle”, as this stands on its own as a legitimate crab cake.
Ingredients
1/4 cup shredded mozzarella
1 TB almond flour
1 tsp nutritional yeast
1/4 tsp Old Bay seasoning
3-4 grinds fresh black pepper
1 large egg
1 TB red pepper, finely diced
1 TB celery, finely diced
1 TB onion, finely diced
1/4 tsp garlic, minced
2 oz lump crab meat
Directions
- Combine mozzarella, almond flour, nutritional yeast, Old Bay seasoning and black pepper in a small food processor and pulse around 8 times (or until the mixture looks like bread crumbs).
- Add egg to the dry mixture and process until you have a batter (roughly 5 seconds).
- Transfer batter to a 2 cup Pyrex measuring cup or small mixing bowl, then add the red pepper, celery, onion, garlic and crab meat. Mix with a spatula.
- Divide the batter between two Dash Mini waffle makers and cook for 4-5 minutes or until you just see a wisp of steam coming from the waffle maker.
- Remove to a cooling rack for 2-3 minutes before serving.
Recipe Video
Notes
- Nutritional information is based on a single chaffle/crab cake.
Going to try a salmon cake version!!
Hi Steve, will these be good to freeze?
I haven’t tried it. Sorry.
Was really looking to try this but not thrilled. Had a good flavor but too chewy and mine was very dry so maybe I cooked it too long. They were still steaming in dash but they had been on long enough so maybe even less time, next time.
Wish I could say I liked these, but tolerated eating them is more precise. Can’t win ’em all. Thanks Steve for trying with this recipe, but it’s not for me.
Oh, a tarragon aioli would be bangin!
1 tsp garlic (jar)
pinch of salt
1 tbsp fresh chopped tarragon
1/2 cup mayo
1 tsp lemon juice
1tsp lemon zest
I made these with crab meat the first time, but this time I had lobster, so I used that. AMAZING! I put avocado mayo mixed with Bubbie’s dill relish on top, and what a lunch I had! Thanks again, Steve!
Topped mine with lemon hollandaise and pickled onions. Fablous!!!!
Delicious! I doubled the recipe to make 4 and proportions were perfect with 1/4cup scoops for each. I was able to make the batter as directed in my nutri bullet, and these turned out great, with a Sriracha mayo sauce!
Hi Steve! Made these last night and I’ll be trying it for my first meal today! The servings say 2 but I know your system doesn’t let you differentiate between yield and serving. Can you please clarify whether a serving is one or two waffles? Thank you!
Just kidding, you totally said the nutritional info is based on one waffle! Can’t wait to try it!
This was nothing like a crab cake. It also didn’t taste very good. Not a winner.
Hey, Steve. I’ve been following you for a while on Youtube. Love your work, thanks. I can’t get crab meat in Israel, but shrimp… I think I’ll try this with the shrimp (quickly pan fried, chopped and zipped in with the dry ingredients) for dinner tonight!