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Easy Crab Cakes

 Easy Crab Cakes
Ready-to-go crabmeat makes these tender little patties a breeze to serve for dinner on a busy weeknight. —Charlene Spelock, Apollo, Pennsylvania
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 cup seasoned bread crumbs, divided
  • 2 green onions, finely chopped
  • 1/4 cup finely chopped sweet red pepper
  • 1 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

  • 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.
  • 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.
  • 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,

2 of 2

Easy Crab Cakes (continued)

Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.