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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 43
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 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
   (50)
RATING DISTRIBUTION
5 Star
 (35)
4 Star
 (8)
3 Star
 (4)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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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!"

MY REVIEW
Reviewed Mar. 3, 2015

"I just love it."

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