Easy Crab Cakes

Name: Easy Crab Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
Cuisine: North America, Cajun
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

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 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

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 crab mixture into 8 portions; shape into 2-in. balls. Gently coat with 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.

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.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.