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East Coast Crabmeat Cakes


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  • 2 pounds fresh lump crabmeat, drained
  • 1 cup soft whole wheat breadcrumbs
  • 2/3 cup minced onion
  • 2/3 cup minced celery
  • 1/4 cup mayonnaise
  • 1 egg, lightly beaten
  • 2 tsp Old Bay seasoning
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/4 tsp ground red pepper
  • Vegetable cooking spray



Step 1

Combine first 10 ingredients; shape mixture (1/2" thick) patties. Cover and chill 1 hour.

Coat a griddle or large nonstick skillet with cooking spray; place over medium heat until hot. Add crab cakes, in batches, and cook 4 to 5 minutes on each side or until golden. Yield: 6 servings (156 calories per 2 cakes)

Fat 2.6g (Sat .3g, Mono .4g, Poly .9g)
Protein 22.7g
Carb 9.9g
Fiber 1g
Cholesterol 102mg
Sodium 938mg


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