Crab Cakes

Cooking Light
Crab Cakes Recipe
Photo: John Autry; Styling: Mindi Shapiro Levine
4 servings (serving size: 2 crab cakes)


+ Add To Shopping List
3 (1-ounce) slices white bread
1/4 cup chopped green onions
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon hot pepper sauce
2 large egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 teaspoon olive oil
4 lemon wedges


Total: 30 Minutes

1. Place the bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 9 ingredients (through crabmeat) in a large bowl. Divide mixture into 8 equal portions; shape each into a 1/2-inch-thick patty.

2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 4 minutes on each side or until golden brown. Serve with lemon wedges.

Created date

November 2010

Nutritional Information

Calories 203
Fat 5.3 g
Satfat 0.8 g
Monofat 1.7 g
Polyfat 2.1 g
Protein 23.4 g
Carbohydrate 14.2 g
Fiber 0.8 g
Cholesterol 69 mg
Iron 1.5 mg
Sodium 562 mg
Calcium 94 mg