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"My family really likes crab cakes but always thought they had too much breading and not enough crab. So I experimented until I found the right light combination," says Kathy Buchanan of Hartsville, South Carolina. "This recipe is so good, you can serve it as an appetizer or a main dish."
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 3 crab cakes with 2 teaspoons seafood sauce equals 139 calories, 5 g fat (1 g saturated fat), 94 mg cholesterol, 547 mg sodium, 7 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 fat.
Originally published as Crab Cakes in Light & Tasty February/March 2003, p42
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jan. 02, 2012 by katlink
This was my first time making crab cakes. They turned out pretty well. I used a 1/4 of a yellow onion instead of the green onions. I also used imitation crab and it did stick together for me. I will make this again!
Reviewed on Aug. 31, 2011 by Tbone2832
It was my first time making crab cakes. I used fresh crab meat. They were excellent. I will make them again using this recipe
Reviewed on Jul. 24, 2011 by AlenaE
I used the canned crab meat and it was very watery and unstable. I had to add more bread crumbs to give it more consistency. I also added celery and red onion instead of green onion and it was very good. Still needs some tweeking but over all they were good.
Reviewed on Jun. 03, 2010 by Simply Red
Did not hold together very well after the first side was brown. Tried adding an egg and more crumbs to remaining batch. Recipe needs work. Was not very tasty.
Reviewed on Sep. 09, 2009 by Dgulle
this is the only recipe I use for my crab cakes, as we live near the water and always have dungeness crab when in season, I always use fresh crab, I do add about 2 teaspoons of "old bay" seasoning to the recipe. my family loves it!
Reviewed on Feb. 26, 2009 by m_odonnell
I tried this with imitation crab meat and it didn't work out as well. The crab meat at my local store is $10 per 6 oz, so it wasn't economical to buy real crab meat. I think next time I will try to downsize the recipe to just one bag of crab meat and try it that way.
Reviewed on Dec. 01, 2008 by lahood256
Yummy!
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