Easy Crab Cakes Recipe
- 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
- 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.
2 crab cakes: 239 calories, 11g fat (3g saturated fat), 141mg cholesterol, 657mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 21g protein Diabetic Exchanges: 1 starch, 3 lean meat, 2 fat.
Reviews for Easy Crab Cakes
"Very good! I'll make this again....and I don't like crab!"
"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."
"Very good !! I did delete the sweet pepper, overpowering. The rest of the recipe is great!!"
"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."
"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."
"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?"
"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!"
"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."
"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."
"Super easy...delicious! I would make it again!"
"I just love it."
"Added a scant Amt of old bay seasoning. Otherwise no changes. Entire family loves this quick and easy recipe. Definitely a new favorite"
"Great recipe for crab cakes. Easy to make."
"Loved them! I took the recommendation of another reviewer and used Cajun seasoning in place of the cayenne pepper."
"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)."
"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."
"No Old Bay? Can't make true crab cakes without OB!"
"I made these for my husband and he loved them!"
"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."
"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."
"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..........."
"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!"
"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!"
"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."
"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!"
"Did not have cayenne pepper so I added chilli powder, very tasty"
"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."
"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?"
"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."
"Good, but I used real mayo...and Old Bay Seasoning..."
"Haven't made this yet. Could you use salmon instead of crab?"
"Could you use salmon instead of crab?"
"So Good! The only thing I changed was I put some Old Bay seasoning in them too!"
"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."
"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."
"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"
"These crab cakes were wonderful!Sent e-mail to family to tell and make. We love to share!! The Best"
"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."
"They were slightly mushy and had a definite mayo taste."
"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."
"These are really good! The only thing I woud add is 1/2 tsp. Old Bay Spice!Gretchen"
"Delicious and easy to make. Served with a tartar sauce on the side. Recommended."
"These were very easy to make and really tasty. I got lots of compliments. I topped mine with a poached egg. delish!"
"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."
"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."
"Sounds really good and I'm looking forward to eating them."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.