Classic Crab Cakes

Photo: Kana Okada



Makes 4 servings (serving size: 2 crab cakes and about 1 1/4 cups salad)

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional 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


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)


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.

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

Mark Bittman,


July 2011
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