Easy Crab Cakes Recipe

4.5 55 63
Easy Crab Cakes Recipe
Easy Crab Cakes Recipe photo by Taste of Home
Publisher Photo

Easy Crab Cakes Recipe

Read Reviews
4.5 55 63
Publisher Photo
Ready-to-go crabmeat makes these delicate patties ideal for dinner when you are pressed for time. You can also form the crab mixture into four thick patties instead of eight 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.

  • 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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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."

MY REVIEW
tsuop User ID: 6274346 249090
Reviewed Jun. 5, 2016

"Very good !! I did delete the sweet pepper, overpowering. The rest of the recipe is great!!"

MY REVIEW
PageRD User ID: 5881442 247858
Reviewed May. 4, 2016

"The flavor of these easy crab cakes was very good. Mine were a little soggy so make sure you press all the water out of the canned crab."

MY REVIEW
LindaCincinnati User ID: 8431987 246432
Reviewed Apr. 1, 2016

"Kimmyjo if you have a Kroger where you live go to the seafood section and you will find different types of crab meat in plastic containers. These are more expensive but better quality than canned crab. It is cleaner than canned too. Hope that helps."

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