Crab Cakes

from Eating Well magazine
Crab Cakes
Crab Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cans (6 oz. each0 crabmeat, drained

  • 1

    cup bread crumbs, made from day-old sourdough or similar bread

  • 1/4

    cup reduced fat mayonnaise

  • 1

    egg white, beaten until frothy

  • 2

    Tbsp. fresh lemon juice

  • 2

    medium-sized green onions, chopped

  • 2

    Tbsp. chopped green bell pepper

  • 2

    Tbsp. chopped fresh parsley or 1 Tbsp. dried parsley flakes

  • 1/2

    tsp. Old Bay seasoning or to taste

  • 1/4

    tsp. freshly ground black pepper

  • 1/2

    cup fine dry bread crumbs

  • 1 1/2

    Tbsp. vegetable oil

  • hot pepper sauce (optional)

Directions

Preheat oven to 450. Mix crab, 1 cup bread crumbs, mayonnaise, egg white,lemon juice,green onions, bell pepper, parsley, Old Bay and pepper. Shape into 6 patties (mixture will be very moist). Dredge patties in dry bread crumbs, reshaping if necessary. Brush oil evenly on a large ovenproof skillet. Heat over medium-high. Add crab cakes. Cook until golden brown, about 1 to 2 minutes. Carefully flip cakes over. Place skillet in oven. Bake 10 to 12 minutes or until heated through.

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