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Crab Cakes


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Rate this recipe 4.3/5 (22 Votes)


  • 1/4 cup green onions or chopped chives
  • 4 lemon wedges
  • 2 tsp. canola oil
  • 2 Tbsp. tartar sauce
  • 1 Tbsp. Mrs Dash Extra Spicy Seasoning Blend
  • 2 large egg whites
  • 2 (6 oz.) cans white crab meat
  • 1/2 cup plain dry bread crumbs


Servings 2
Adapted from


Step 1

Spoon 2 Tbsp. of the bread crumbs onto a small plate; set aside. Combine crab meat, remaining bread crumbs, egg whites, green onions and Mrs. Dash® Extra Spicy Seasoning Blend in a medium bowl, mixing well. Shape to form four patties, about 3 inches in diameter and 1/2 inch thick. At this point Crab Cakes may refrigerated up to 4 hours before cooking. Heat oil in a large no-stick skillet over medium heat until hot. Dip crab cakes lightly in reserved bread crumbs to coat both sides. Add to skillet and cook, turning once, until golden brown, about 4 minutes per side. Serve immediately with lemon wedges and, if desired, tartar sauce.

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