Easy Crab Cakes Recipe

4.5 58 67
Easy Crab Cakes Recipe
Easy Crab Cakes Recipe photo by Taste of Home
Publisher Photo

Easy Crab Cakes Recipe

Read Reviews
4.5 58 67
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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 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: 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.

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  • 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
  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 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

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Reviews forEasy Crab Cakes

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Jay User ID: 9457031 287287
Reviewed Apr. 30, 2018

"Made this tonight. Used blue crab claws meat. Next time will add some Parmesan cheese to the mix. A quick 20 min chill in the freezer for the patties really helps with the cooking. I did add olive oil to the butter for frying and then finished in the oven. Also, the fresher the crab the better it will taste."

MY REVIEW
mkokguy User ID: 7996960 283385
Reviewed Feb. 8, 2018

"We loved them. Will defiantly make again."

MY REVIEW
Bill User ID: 9131095 274963
Reviewed Oct. 7, 2017

"This is not the Baltimore crab cake that I grew up with. No onion and the main ingredient is missing (OLD BAY)"

MY REVIEW
daisywilken User ID: 2737979 268653
Reviewed Jun. 28, 2017

"would anyone know IF you could substitute tuna for the crab? To me crab is sweet tasting I like it but not as a whole cake, just a stuffing in something else."

MY REVIEW
digitalbon User ID: 7670233 268053
Reviewed Jun. 17, 2017

"Followed recipe exactly. We loved them! Will make again and again!"

MY REVIEW
Nancy0859 User ID: 7181008 268005
Reviewed Jun. 15, 2017

"Very good easy recipe. Will definitely make again."

MY REVIEW
Christine User ID: 9144498 265969
Reviewed May. 14, 2017

"Needs a little kick! I added a touch of Tabasco and some finely chopped jalape?o. Some Dijon s well, a touch of horseradish too. Refrigerating before frying helps!"

MY REVIEW
DBoyer User ID: 427662 264409
Reviewed Apr. 7, 2017

"Would it be possible to bake these instead of frying them? I can't wait to try them, but I can't eat fried foods."

MY REVIEW
xlsalbums User ID: 5254917 249538
Reviewed Jun. 18, 2016

"Very good! I'll make this again....and I don't like crab!"

MY REVIEW
GiGilovestocook User ID: 7771176 249157
Reviewed Jun. 6, 2016

"They were good but needed Dijon mustard. And I'd never use crab from a can. Use Phillips crabmeat in your seafood section. It may cost more but there is a huge difference. Also shape the patties and cover them and let them firm in the refrigerator. They won't fall apart when cooking. Definitely a worthy recipe."

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