Simple Flaky Crab Cakes

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Simply Flaky Crab CakesRecipe

Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker

These crab cakes hold together best with dry, finely ground whole-wheat breadcrumbs; if you use whole-wheat panko, they may fall apart in the pan. Chives have a delicate onion flavor that won't overpower the crab. This recipe can easily be doubled to serve 4.


Serves 2 (serving size: 2 crab cakes)


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2 tablespoons plain whole-wheat breadcrumbs
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon canola mayonnaise
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
8 ounces lump crabmeat, drained and shell pieces removed
1 tablespoon butter
1 1/2 teaspoons canola oil


1. Place first 7 ingredients in a medium bowl, stirring to combine. Add crab; toss gently to combine. Chill crab mixture in refrigerator for 10 minutes. Divide crab mixture into 4 equal portions. With moist hands, gently shape each portion into a 1-inch-thick patty.

2. Heat a medium skillet over medium heat. Add butter; swirl until butter melts. Add oil; swirl to coat. Carefully add patties to pan; cook 4 minutes on each side or until crab cakes are golden brown and done.

Created date

February 2016

Nutritional Information

Calories 299
Fat 15 g
Satfat 4.7 g
Monofat 5.8 g
Polyfat 2.4 g
Protein 31 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 228 mg
Iron 2 mg
Sodium 567 mg
Calcium 128 mg
Sugars 1 g
Est. Added Sugars 0 g