Easy Crab Cakes Recipe
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Easy Crab Cakes Recipe

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4.5 54 62
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Ready-to-go crabmeat makes these delicate patties ideal for dinner when you are pressed for time. You can also form the crab mixture into four thick patties instead of eight cakes. —Charlene Spelock, Apollo, Pennsylvania
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


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

Nutritional Facts

2 crab cakes: 239 calories, 11g fat (3g saturated fat), 141mg cholesterol, 657mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.


  1. In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab.
  2. Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into a 1/2-in.-thick patty.
  3. In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook 3-4 minutes on each side or until golden brown. Yield: 4 servings.
Originally published as Easy Crab Cakes in Light & Tasty June/July 2005, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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digitalbon User ID: 7670233 268053
Reviewed Jun. 17, 2017

"Followed recipe exactly. We loved them! Will make again and again!"

Nancy0859 User ID: 7181008 268005
Reviewed Jun. 15, 2017

"Very good easy recipe. Will definitely make again."

Christine User ID: 9144498 265969
Reviewed May. 14, 2017

"Needs a little kick! I added a touch of Tabasco and some finely chopped jalape?o. Some Dijon s well, a touch of horseradish too. Refrigerating before frying helps!"

DBoyer User ID: 427662 264409
Reviewed Apr. 7, 2017

"Would it be possible to bake these instead of frying them? I can't wait to try them, but I can't eat fried foods."

xlsalbums User ID: 5254917 249538
Reviewed Jun. 18, 2016

"Very good! I'll make this again....and I don't like crab!"

GiGilovestocook User ID: 7771176 249157
Reviewed Jun. 6, 2016

"They were good but needed Dijon mustard. And I'd never use crab from a can. Use Phillips crabmeat in your seafood section. It may cost more but there is a huge difference. Also shape the patties and cover them and let them firm in the refrigerator. They won't fall apart when cooking. Definitely a worthy recipe."

tsuop User ID: 6274346 249090
Reviewed Jun. 5, 2016

"Very good !! I did delete the sweet pepper, overpowering. The rest of the recipe is great!!"

PageRD User ID: 5881442 247858
Reviewed May. 4, 2016

"The flavor of these easy crab cakes was very good. Mine were a little soggy so make sure you press all the water out of the canned crab."

LindaCincinnati User ID: 8431987 246432
Reviewed Apr. 1, 2016

"Kimmyjo if you have a Kroger where you live go to the seafood section and you will find different types of crab meat in plastic containers. These are more expensive but better quality than canned crab. It is cleaner than canned too. Hope that helps."

kimmyjo62 User ID: 5881509 246316
Reviewed Mar. 30, 2016

"Would love to make these, but....I need some serious helpful suggestions as to the best and quickest way to remove cartilage from a can of crab meat. I have used it in the past to make a crab dip for guest and was so afraid I would not get all the cartilage out. Spent over an hour rubbing the crab meat between my fingers to try to located the cartilage by feel. Man, what a mess. I LOVE crab meat but am a rookie at it. Please anyone,,,,help?"

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