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Classic Crab Cakes

Photo: Kana Okada
Prep time 10 mins
Cook time 10 mins
Yield Makes 4 servings (serving size: 2 crab cakes and about 1 1/4 cups salad)


  • 1 pound fresh lump crabmeat, picked over for cartilage
  • 1 egg, whisked
  • 1/2 cup chopped scallions (optional)
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons breadcrumbs, preferably whole-grain (use more as needed)
  • 2 tablespoons olive oil
  • Lemon wedges (optional, for serving)
  • Cherry Tomato and Corn Salad

Nutrition Information

  • calories 380
  • fat 19.2 g
  • satfat 3 g
  • monofat 8.4 g
  • polyfat 2.1 g
  • protein 27 g
  • carbohydrate 28 g
  • fiber 4 g
  • cholesterol 97 mg
  • iron 2 mg
  • sodium 1519 mg
  • calcium 93 mg

How to Make It

  1. Combine crabmeat, egg, scallions (if using), mayonnaise, Dijon mustard, salt, and pepper in a large bowl. Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate the mixture until you're ready to cook.

  2. Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as necessary and gently turning once, until golden brown on both sides (about 5 minutes per side). Serve 2 crab cakes per plate with lemon wedges and Cherry Tomato and Corn Salad.

  3. Note: Most of the sodium in this meal is from naturally occurring sodium in the crab.