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

Easy Crab Cakes Recipe

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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 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


  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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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."

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."

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?"

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!"

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."

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