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Bob's Crab Cakes

 Bob's Crab Cakes
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
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 Facts: 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.