- 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
- 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.
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
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"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."