Easy Crab Cakes Recipe

Easy Crab Cakes RecipePhoto by: Taste of Home Easy Crab Cakes Recipe Rating 5

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.

This recipe is:

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Diabetic Friendly

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Easy Crab Cakes Recipe
  • Prep/Total Time: 25 min.
  • Yield: 4 Servings
15 10 25

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 Facts 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 lean meat, 1-1/2 starch, 1-1/2 fat.

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

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Reviews for Easy Crab Cakes (10)

Easy Crab Cakes Recipe

Easy Crab Cakes

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Reviewed on Apr. 04, 2011 by jrv333

These crab cakes were wonderful!Sent e-mail to family to tell and make. We love to share!! The Best


Reviewed on Mar. 22, 2011 by billt1620

I didn't have any crab handy so I made these with salmon, a bit more economical than crab. Stayed together nicely and did not fall apart when cooking. My wife and I loved them.


Reviewed on Mar. 07, 2011 by jog4me

They were slightly mushy and had a definite mayo taste.


Reviewed on Mar. 02, 2011 by kathrynv

Do you think these could be frozen? They sound very good but I don't care for crab. I'd like to make them for my husband but would want to freeze the leftovers for another meal.


Reviewed on Mar. 01, 2011 by gmh1944

These are really good! The only thing I woud add is 1/2 tsp. Old Bay Spice!

Gretchen


Reviewed on Dec. 01, 2010 by billt1620

Delicious and easy to make. Served with a tartar sauce on the side. Recommended.


Reviewed on Oct. 04, 2010 by swtlissdrmwvr

These were very easy to make and really tasty. I got lots of compliments. I topped mine with a poached egg. delish!


Reviewed on Sep. 22, 2010 by kitchenmouseof5

It was good. I also used left over crab from crablegs. I was out of lemon juice but it still turned out good. My picky kids did not care for it.


Reviewed on Feb. 15, 2010 by akoehler79

This was my first attempt at crab cakes. They have good flavor and were really easy to make. I had nearly everything on hand to make them and used left over meat from crab legs instead of the canned crab. The only problem I had was that they didn't stick together very well, but I will definately attempt these again.


Reviewed on Sep. 21, 2008 by chocolove

Sounds really good and I'm looking forward to eating them.

 
 
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