Basil Crab Cakes

Name: Basil Crab Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 1 large egg white; 1/4 cup mayonnaise; 2 tablespoons minced fresh basil; 2 teaspoons Dijon mustard; 2 teaspoons Worcestershire sauce; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 drops hot pepper sauce; 1/2 pound lump crabmeat, drained; 6 saltines, finely crushed; 1 tablespoon canola oil; Seafood cocktail sauce, optional

I love crabmeat any way it’s served, especially in these crab cakes. If you don’t have time to dash to the store, substitute 2 teaspoons of dried basil for the fresh. —Priscilla Gilbert, Indian Harbour Beach, Florida

Ingredients

1 large egg white
1/4 cup mayonnaise
2 tablespoons minced fresh basil
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 drops hot pepper sauce
1/2 pound lump crabmeat, drained
6 saltines, finely crushed
1 tablespoon canola oil
Seafood cocktail sauce, optional

Directions

In a small bowl, combine the first eight ingredients. Stir in crab and cracker crumbs. Refrigerate for at least 30 minutes.
Shape mixture into four patties. In a large skillet, cook crab cakes in oil for 3-4 minutes on each side or until golden brown. Serve with cocktail sauce if desired.

Nutrition Facts

1 crab cake (calculated without cocktail sauce): 214 calories, 16g fat (2g saturated fat), 55mg cholesterol, 568mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 13g protein. Diabetic Exchanges: 2-1/2 fat, 2 lean meat.

Reviews

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Average Rating:

csteve04

Jun 15, 2013

Made this tonight for dinner and its definitely a keeper. I made two small changes. I used crab claw meat instead of lump (because it was on sale) and substituted 1/4 cup breadcrumbs for the saltines (only thing I had on hand). My husband and I loved it and will make again
Dianaore

Jan 6, 2013

The verdict is out on this one still. I will need to make it again. I had a hard time deciding what else would go good to complete this meal. The crab I had needed to be mashed a bit for this recipe as the other ingredients wasn't quite enough to hold my lumps of crab meat together in the pan. Taste as good for my teenage son, ok for me and my husband wasn't sold on it. I did go with a bit more of the mustard to cover the mayo taste from my husband who isn't a mayo fan.