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Easy Crab Cakes Recipe
Easy Crab Cakes Recipe photo by Taste of Home

Easy Crab Cakes Recipe

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4.5 44
Publisher Photo
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.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 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

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.

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.
Originally published as Easy Crab Cakes in Light & Tasty June/July 2005, p39

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.

Light-Bodied White Wine

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

Reviews for Easy Crab Cakes

AVERAGE RATING
   (40)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (6)
3 Star
 (5)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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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!"

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