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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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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 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
   (44)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (7)
3 Star
 (4)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 18, 2015

"Great recipe for crab cakes. Easy to make."

MY REVIEW
Reviewed Jan. 10, 2015

"Loved them! I took the recommendation of another reviewer and used Cajun seasoning in place of the cayenne pepper."

MY REVIEW
Reviewed Jan. 6, 2015

"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)."

MY REVIEW
Reviewed Jan. 6, 2015

"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."

MY REVIEW
Reviewed Jan. 6, 2015

"No Old Bay? Can't make true crab cakes without OB!"

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