Easy Crab Cakes Recipe

Easy Crab Cakes Recipe
Photo by: Taste of Home
Rating

100% would make again

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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Healthy

Quick

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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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Reviews for Easy Crab Cakes (1)

Easy Crab Cakes Recipe

Easy Crab Cakes

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Reviewed on Sep. 21, 2008 by chocolove

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

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