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Easy Crab Cakes Recipe

Easy Crab Cakes Recipe

Ready-to-go crabmeat makes these tender little patties a breeze to serve for dinner on a busy weeknight. —Charlene Spelock, Apollo, Pennsylvania
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Easy Crab Cakes

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MY REVIEW
Reviewed Jan. 15, 2016

"Very good recipe. Our family personally prefers it without the cayenne pepper. This recipe also works great with canned salmon for salmon cakes (may need to add another egg). Yummy!"

MY REVIEW
Reviewed Jun. 13, 2015

"I have available here, fresh crab meat, either the claw, or the lump. So, there is more flavor in the crab meat. However it is a rather delicate taste, and you must be careful to not cancel out the flavor of the crab meat with spices etc. I used cracker crumbs in lieu of the flavored bread crumbs which I never use. Works better for me."

MY REVIEW
Reviewed Jun. 13, 2015

"I'be been using this recipe since it was first published in TOH. My family really likes them and I usually double the recipe so that I have some extra for the freezer to take for lunch. I have also substituted salmon for crab. I do not add Old Bay and do not think much of the ones who run down recipes without ever making them exactly as they are written first. You are not providing a real review and add nothing of value. Anyone can cook from the back of a can."

MY REVIEW
Reviewed Jun. 1, 2015

"Great recipe!"

MY REVIEW
Reviewed Apr. 6, 2015

"Super easy...delicious! I would make it again!"

MY REVIEW
Reviewed Mar. 3, 2015

"I just love it."

MY REVIEW
Reviewed Feb. 7, 2015

"Added a scant Amt of old bay seasoning. Otherwise no changes. Entire family loves this quick and easy recipe. Definitely a new favorite"

MY REVIEW
Reviewed Jan. 18, 2015

"Great recipe for crab cakes. Easy to make."

MY REVIEW
Reviewed Jan. 10, 2015

"Loved them! I took the recommendation of another reviewer and used Cajun seasoning in place of the cayenne pepper."

MY REVIEW
Reviewed Jan. 6, 2015

"Best recipe for crab cakes is on the can of Old Bay. Best crab cakes in the world are at the Progress Grill in Harrisburg (PA)."

MY REVIEW
Reviewed Jan. 6, 2015

"Everywhere I go you always find bell peppers in them. Peppers so overpower the delicate taste of the crab. The best we ever found was several places in MD- no peppers at all. In my opinion, less is more, no OB, Peppers etc. just simple ingredients to bind together : crab , lemon juice w /S&P,etc. The ones pictured look like hockey pucks, not the delicate mounds of crab meat we've had."

MY REVIEW
Reviewed Jan. 6, 2015

"No Old Bay? Can't make true crab cakes without OB!"

MY REVIEW
Reviewed Jan. 2, 2015

"I made these for my husband and he loved them!"

MY REVIEW
Reviewed Dec. 27, 2014

"jmhoesch, I'm with you on that one. NOBODY makes a crabcake like a Marylander. I live in PA now and nobody knows how to make a decent one up here. Md. makes the best, my friend. This is like a Floridian telling Maine how to cook a lobster."

MY REVIEW
Reviewed Nov. 7, 2014

"FIVE STARS!! I hate Old Bay seasoning and am so glad to find a recipe that tastes good and doesn't have it. Will make them often."

MY REVIEW
Reviewed Jul. 26, 2014

"4star food"

MY REVIEW
Reviewed Jul. 25, 2014

"Um.......where's the Old Bay????? I'm from Maryland and you KNOW we do crabcakes the best, gotta have some Old Bay in there..........."

MY REVIEW
Reviewed Jul. 4, 2014

"Delicious! DH did have a problem turning them because he didn't use a "hamburger press" as I had suggested. Rather, he just hand formed them. That way they weren't compacted enough to turn easily. Otherwise, the taste was outstanding! Will make them again!"

MY REVIEW
Reviewed Jun. 16, 2014

"I made these and absolutely loved them as did my husband. Shared the recipe with my sister and her family loved them as well. Will be making these time and again!! Sooo good!!

5 star rating!"

MY REVIEW
Reviewed Mar. 22, 2014

"Great recipe! To make it healthier, as of March 2014, the medical evidence (I am a biomedical scientist as well as a home cook) firmly suggests a reasonable number of eggs (on the order of 5- 7 per week) Is part of a good diet, and butter is better for us than most margarines. The enemy is trans fats. Olive oil, a usual, would be a better choice for sautéing, but this is a small quantity of butter per serving in any case. It might make more sense to make your own home-made mayo with olive oil, and not worry about the butter. Crab cakes will always be pretty rich in calories, so eat them in moderation and don't fret about using reduced calorie mayo which might have questionable ingredients. Bravo to Canadianangels for common sense remarks! If there is something to watch out for in recipes, it is likely excessive simple carbs and eating too many calories! Eat these cakes with a big, colorful salad and a side dish of Broccoli or braised cabbage. No bread or sides with carbs, and watch the sodium."

MY REVIEW
Reviewed Mar. 22, 2014

"I thought these were really good and easy to make! They were zippy I wasn't expecting that but loved it. My six year old liked them but she prefers less spice so if I were to make them again for her I may not add the cayanne. Simple ingredients great taste!"

MY REVIEW
Reviewed Oct. 26, 2013

"Did not have cayenne pepper so I added chilli powder, very tasty"

MY REVIEW
Reviewed Aug. 31, 2013

"My European born and bred family loved these. While reading the other reviews, I don't understand the obsession with cutting out the egg yolk and calling that 'healthier', as eggs contain one of the most healthy types of fat (specifically the LDL cholesterol) which is necessary for good body function as well as essential for growing brains. Please, for all of you still hung up on the stigmatization of eggs as being so unhealthy due to the cholesterol content in the yolks, research this some more and learn the truth: eggs are very healthy and will help you remain healthy and strong.

Sorry for those annoyed by my PSA, but this fact has been known for years and it's my opinion that the war against eggs was waged to sell expensive 'egg replacement' products."

MY REVIEW
Reviewed Apr. 21, 2013

"loved!"

MY REVIEW
Reviewed Apr. 3, 2013

"Question concerning the recipe: is there a way to make it healthier? I'm trying to lower my family's cholesterol, and my max for a main dish is 75mg. Can egg whites be used instead of a whole egg? The lemon juice probably helps, but it likely looses it's good qualities in cooking. Also is there a decent butter substitute? Something tasteless like olive or sunflower oil?"

MY REVIEW
Reviewed Mar. 29, 2013

"Excellent recipe and to MystiRiver, yes, you can use salmon. In fact I have used both canned salmon and salmon in a pouch. I also used gluten free bread crumbs. Next time I will add Old Bay."

MY REVIEW
Reviewed Mar. 29, 2013

"Good, but I used real mayo...and Old Bay Seasoning..."

MY REVIEW
Reviewed Mar. 29, 2013

"Haven't made this yet. Could you use salmon instead of crab?"

MY REVIEW
Reviewed Mar. 29, 2013

"Could you use salmon instead of crab?"

MY REVIEW
Reviewed Nov. 24, 2012

"So Good! The only thing I changed was I put some Old Bay seasoning in them too!"

MY REVIEW
Reviewed Nov. 22, 2012

"These were my first crab cakes that I've ever made and they were very easy to make and delicious. I'm making them again for today's dinner (Thanksgiving!). Thank you for posting the recipe."

MY REVIEW
Reviewed Jul. 27, 2012

"I liked the recipe. Since I did not have bread crumbs and red pepper at home. I substitute Ritz crackers for bread crumbs and used jalapeno pepper instead of red pepper. I ended up using 16 oz container of fresh crab meat from Sam's wholesale club.

Directions were easy to follow. Great recipe! Will definitely use it again."

MY REVIEW
Reviewed Mar. 25, 2012

"I thought these were very tasty & easy to make. The only problem is they were too small to serve a family of 4. Next time I will have to double the recipe."

MY REVIEW
Reviewed Mar. 8, 2012

"i really liked this recipe i didnt have cayenne pepper so i used cajun seasoning and it was really good i also used white onion instead green onion which was also really good my only concern is reheating them"

MY REVIEW
Reviewed Apr. 4, 2011

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

MY REVIEW
Reviewed Mar. 22, 2011

"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."

MY REVIEW
Reviewed Mar. 7, 2011

"They were slightly mushy and had a definite mayo taste."

MY REVIEW
Reviewed Mar. 2, 2011

"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."

MY REVIEW
Reviewed Mar. 1, 2011

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

Gretchen"

MY REVIEW
Reviewed Dec. 1, 2010

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

MY REVIEW
Reviewed Oct. 4, 2010

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

MY REVIEW
Reviewed Sep. 22, 2010

"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."

MY REVIEW
Reviewed Feb. 15, 2010

"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."

MY REVIEW
Reviewed Sep. 21, 2008

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

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Wine Pairings

Light-Bodied White Wine

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