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Easy Crab Cakes

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. —Charlene Spelock, Apollo, Pennsylvania
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Ingredients

  • 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

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 1/2-in.-thick patties.
  3. In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

Crab Cake Recipe Tips

Is it better to broil or fry crab cakes?

Broiling crab cakes can burn them quickly on the outside while leaving them cold on the inside. We recommend frying crab cakes to give them a crisp outer layer while gradually warming the inside. If you’re looking to reduce the fat content, baking (rather than broiling) will still create a nice crunchy crab cake that’s heated all the way through. To bake, coat a sheet pan with a light layer of cooking spray. Then add the crab cakes and give them a light coating of cooking spray as well. Bake at 350 degrees for about 20 minutes on the middle oven shelf.

Why do my crab cakes fall apart?

To help prevent crumbling, handle crab cakes with care while you're shaping and frying them. Also, be sure to measure the ingredients accurately to ensure that you’re not skimping on the mayo or being too generous with the veggies—these things can also create a broken crab cake. If you're still having trouble, pop the crab mixture in the fridge for 20 minutes to let it set before shaping the crab cakes.

What kind of crab meat is best for crab cakes?

Crab cakes are very adaptable to whatever type of crab meat is available in your area. Whether you choose canned or frozen, jumbo lump, claw meat or white crab meat, the end result will be a dish that brings everyone back for seconds. (If you can't get enough of this seafood, try some of our other favorite crab recipes.)

How do you tell if crab cakes are done?

When your crab cakes are light golden brown on the outside, it’s time to ring the dinner bell. Try serving them with this Nutty Green Salad for a flavorful side dish that’s healthy, light and crisp. Creamy remoulade is also a perfect complement to a crisp crab cake.

Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

2 crab cakes: 239 calories, 11g fat (3g saturated fat), 141mg cholesterol, 657mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.