Gourmet Hacks: 5 BEST Substitutes for Mayo in Crab Cakes

Crab cakes are a game changer, serious talk. Is mayo missing from your fridge again?

Or maybe you’re just not into mayo’s vibe. No stress.

I’ve got the secrets to keeping those crab cakes on point without the classic goop.

From yogurt to mashed avocado, these swaps are about to make your kitchen life a whole lot lighter and your crab cakes?

Oh, they’re about to hit next-level delicious. Stick around, because we’re spilling all the tasty deets.

Why Use Mayo in Crab Cakes?

Why use mayonnaise in crab cakes? Of all the ingredients one can add to this beloved seafood snack, mayonnaise strikes some as a perplexing choice – particularly for those who haven’t tried it yet.

However, this condiment has a few excellent advantages for homemade crab cake recipes.

Mayo helps bind the other ingredients together to create the ideal texture and shape.

It also enriches the flavor with a subtle but welcome complexity.

If you’re looking for great-tasting crab cakes with perfect consistency, then consider tossing in a tablespoon of mayo – or more, depending on your recipe – during preparation.

And don’t forget you can always adjust the amount based on how much of that zesty taste you’d like your end result to have.

The 5 Best Substitutes for Mayo in Crab Cakes

If you’re looking to make a delicious batch of crab cakes, you may be stumped when it comes to choosing the right binder.

Mayo is often used as a traditional binder in seafood dishes such as crab cakes, but it isn’t the only option.

There are several substitutes that can bring just as much flavor and texture to your favorite dish.

We’ve compiled a list of five of the best substitutes for mayo in crab cakes that you can use to make your seafood dish even tastier.

1 – Plain Greek Yogurt

Plain Greek Yogurt is an incredibly versatile item, used in so many ways.

Not only is it a great snack that tastes better than regular yogurt, but it can be used as a butter or mayo substitute in baking and cooking.

The texture of the yogurt is creamy and thick, while the taste is quite tart; if you’re looking for something slightly sweeter, you can go with Greek honey yogurt.

One of my favorite recipes to make with plain Greek yogurt is crab cakes – it’s a great way to get a creamy texture without using mayonnaise.

Just mix up your crab cake ingredients, including some Greek Yogurt, shape them into patties, and fry away.

2 – Cashew Cream

Cashew cream has become a popular vegan-friendly alternative to dairy products due to its thick and creamy texture.

It is also increasingly being used as a substitute for things like mayonnaise and cream cheese in recipes.

The taste of cashew cream is surprisingly close to real cream, and it can be augmented with different ingredients, such as lime juice or curry paste, to enhance the flavor.

The texture is rich and smooth, perfect for luscious sauces, dip, or spreadable cream cheese.

For example, it makes an excellent substitution for mayo when making veggie-filled crab cakes – simply thin out the cashew cream with some water until it becomes more of a saucy texture and uses it as you would mayonnaise in the recipe.

Even more exciting is that cashew cream can be used in desserts such as mousses, custards, and ice creams too.

3 – Aioli

Aioli, a popular Mediterranean condiment, often perplexes the uninitiated.

It’s not mayonnaise but a tart and zesty sauce made from garlic, olive oil, and eggs.

It has a creamy-smooth texture but is much thinner than mayonnaise.

Aioli adds an exquisite balance of savory flavor and lightness to fish-based dishes like crab cakes.

If you’re looking to substitute mayo in your next batch of crab cakes, give aioli a go.

All you need to do is whisk together four minced garlic cloves with one egg yolk, half a cup of olive oil, salt, and lemon juice until uniformly emulsified.

The balance of flavored garlic and acidity will lift your crab cakes off the plate.

4 – Avocado

Avocado is surprisingly versatile, despite its unique taste and texture.

Most people are familiar with it being used in guacamole or as a spread on toast, but its uses don’t stop there.

In fact, avocado makes an excellent substitution for mayonnaise when making crab cakes because of its rich flavor and creamy consistency.

To make a delicious avocado-based crab cake, first, mash the avocado into a paste using a fork (or blend it in the food processor if you want to save time).

Then mix it with prepared egg, panko breadcrumbs, Old Bay seasoning, mustard, and cilantro.

Heat some oil in a pan and make small round cakes from your mixture before frying them until golden brown.

You’ll have perfectly-crafted crab cakes that boast an unexpected hint of tangy avocado—a great twist to the classic.

5 – Hummus

Hummus has been a popular dip for hundreds of years, but its versatility is often underrated.

It is made from garbanzo beans (chickpeas) and blended with tahini, lemon juice, garlic, and olive oil.

The result is an incredibly flavorful spread with a creamy texture that pairs perfectly with raw vegetables or chips.

For a more interesting alternative to mayonnaise in crab cakes, try replacing it with hummus.

The subtle hints of garlic and lemon act as great complements to the sweetness of crab meat and create an unusual yet delicious flavor combination you won’t soon forget.

Conclusion

In conclusion, there are plenty of substitutes for mayonnaise when making crab cakes.

Greek yogurt, cashew cream, aioli, avocado, and hummus are all excellent replacements that can add a unique twist to the classic dish.

Experiment with different flavors and textures until you find one that works well with your recipe.

No matter what you choose, no one will miss the mayonnaise.