Save on Pinterest

Easy Crab Cakes

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
  • 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 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

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

Test Kitchen Tips
  • Thinly sliced green onions are an economical substitute for fresh chives from the herb section.
  • Lemon juice in this zesty marinade is an acid, which breaks down the tough proteins in the pork and helps to tenderize it. It's also a great addition to your favorite seafood recipes.
  • We love these seafood recipes..and you will, too!
  • 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.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

    Reviews

    Click stars to rate
    Average Rating:
    • Terry
      Sep 15, 2020

      Recipe was easy to put together and i did ad just a little extra mayo which I felt made them a little more moist. They were awesome fried in my iron skillet with the butter until golden brown. Never made them before and they were outstanding..

    • AMHeijnen
      Aug 14, 2020

      Highly enjoyed. Just went lighter on the outside bread crumbs, watching my carbs! Will definitely make again and share with others. Thank you

    • Donna
      Jun 19, 2020

      What pork?

    • Kamie
      May 25, 2020

      Best crab cakes, better than any restaurant. I sprayed mine with Pam and baked for 25 minutes, so delicious!

    • Betty
      Apr 6, 2020

      My family and I loved the crab cakes made using this recipe. They were comparable with any I’ve had in a restaurant.

    • Amanda
      Feb 18, 2020

      I likes these a lot. I did use some Cajun seasoning just cause I'm from the south and that's how we roll. I did make some without the seasoning it difficulty needs something there to add a little flavor. I also strongly suggest using the package crab meat found in the refrigerated fish select of your location store. It's very good and a lot fresher then what's in those cans plus you can see what your buying. And I guess if your from Maryland just add old bay, lol.

    • sueshaw
      Jul 15, 2019

      they may be easy- but they are not Maryland crabcakes- I should know- I am from MD! Old Bay sells a packaged crab cake mix that is better then this recipe- just need to add mayonnaise!

    • lena0220
      Jun 22, 2019

      Being as I am a Maryland girl, nothing beats the crab cake recipe on the Old Bay can.

    • No_Time_To_Cook
      Jan 1, 2019

      I used frozen Dungeness crab... I think there was too much moisture and they did not hold together very well, but I just added more bread crumbs. They were good... not great.

    • ambellybutton
      Oct 26, 2018

      They are tasty, but hard to get to stick together--especially when trying to flip them onto the other side for browning.