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Bob's Crab Cakes Recipe

Bob's Crab Cakes Recipe photo by Taste of Home

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When I had my first crab cake, I was hooked from the first bite. I tried many recipes, adding and taking out ingredients until I found what I was looking for. I've used this recipe for more than 30 years.—Bob Kolwyck, Germantown, Tennessee

This recipe is:

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Diabetic Friendly

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Bob's Crab Cakes Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

30 30

Ingredients

2 slices day-old bread, cut into 1/4-inch cubes
1 egg, lightly beaten
1 tablespoon dried parsley flakes
1 tablespoon lemon juice
1 tablespoon mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon pepper
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2 tablespoons canola oil

Directions

In a large bowl, combine the first eight ingredients; mix well. Add crab; mix gently. Form mixture into eight balls; flatten slightly. In a large nonstick skillet, cook the crab cakes in oil for 4-5 minutes on each side or until golden brown. Yield: 8 crab cakes.

Nutritional Analysis: Two crab cakes (prepared with egg substitute and using nonstick cooking spray instead of oil) equals 213 calories, 6 g fat (1 g saturated fat), 115 mg cholesterol, 568 mg sodium, 8 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Originally published as Bob's Crab Cakes in Taste of Home October/November 2004, p59

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Reviews for Bob's Crab Cakes

Bob's Crab Cakes

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Reviewed on Sep. 14, 2011 by H20350

Delicious and so easy. Makes exactly 8 patties which all fit into one skillet. Seems to be missing something though...maybe onion?

Reviewed on Mar. 01, 2011 by Bleugerman

These are very good. My only complaint is the nutrition figures. They are NOT based on the exact recipe but on using substitutes. Figure them only on the recipe as written.

Reviewed on Mar. 18, 2010 by barb312

I cut the recipe in half and used salmon instead of crab. They turned out great - moist on the inside, crispy on the outside.

Reviewed on Mar. 07, 2010 by tcover21

my mouth was watering for these,when I tasted them it lacked a lot of flavor and were overly moist hard to turn in the pan,easy to put together and cook

Reviewed on Dec. 29, 2009 by hal47

Good job Bob!