Crab Cakes with Roasted-Garlic Mayonnaise

Serves 8

Cost per Serving:



+ Add To Shopping List
1 head garlic (about 3 oz.)
1 tablespoon olive oil
1 tablespoon lemon juice
1 cup reduced-fat mayonnaise
Crab cakes:
2 celery stalks, chopped
4 scallions, white parts only, thinly sliced
2 pounds cooked crabmeat
1 cup reduced-fat mayonnaise
3 cups plain dried bread crumbs
Salt and pepper
4 tablespoons unsalted butter
4 tablespoons vegetable oil


Prep: 20 Minutes
Cook: 45 Minutes

1. Make mayonnaise: Preheat oven to 350°F. Separate garlic cloves, place in a baking dish and drizzle with oil. Roast until softened, about 35 minutes. Cool in pan on a wire rack. Lower temperature to 200ºF. Peel garlic, add lemon juice and mash with a fork. Stir in mayonnaise.

2. Make crab cakes: Mix celery, scallions, crabmeat, mayonnaise and 2 cups bread crumbs; season with salt and pepper. Spread remaining bread crumbs on waxed paper. Gently form mixture into 8 1-inch-thick patties. Place each cake in bread crumbs and turn to coat.

3. Melt butter with oil in a large skillet over medium-high heat. Working in batches, cook crab cakes until golden brown, 2 to 3 minutes on each side. Keep warm in oven until ready to serve.

Created date

June 2009

Nutritional Information

Calories 584
Fat 39 g
Satfat 8 g
Protein 25 g
Carbohydrate 41 g
Fiber 2 g
Cholesterol 138 mg
Sodium 1344 mg