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Easy Crab Cakes Recipe

Photo by: Taste of Home

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Canned crabmeat makes these delicate patties simple enough for busy weeknight dinner. For variety, try forming the crab mixture into four thick patties, instead of eight cakes.

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4 Servings
Prep/Total Time: 25 min.

Ingredients

2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 cup seasoned bread crumbs, divided
1 egg, lightly beaten
1/4 cup finely chopped green onions
1/4 cup finely chopped sweet red pepper
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 tablespoon butter

Directions

In a large bowl, combine the crab, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
Divide mixture into eight portions; shape into 2-in. balls. Roll in remaining bread crumbs. Flatten to 1/2-in. thickness. In a large nonstick skillet, cook crab cakes in butter for 3-4 minutes on each side or until golden brown. Yield: 4 servings.

Nutritional Analysis: 2 crab cakes equals 295 calories, 12 g fat (3 g saturated fat), 142 mg cholesterol, 879 mg sodium, 23 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1-1/2 fat.

Easy Crab Cakes published in Light & Tasty June/July 2005, p39

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