Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on Time
24 Mins
Total Time
24 Mins
Yield
Serves 4 (serving size: 1 crab cake and 1 lemon wedge)

The sweet, clean flavor of crab shines in this recipe for Classic Crab Cakes.

How to Make It

Step 1

Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.

Step 2

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Step 3

Variation: Salmon Cakes Prepare Classic Crab Cakes recipe, substituting 8 ounces cooked, flaked salmon for the crab. Serves 4 (serving size: 1 salmon cake and 1 lemon wedge) Calories 210; Fat 11g (sat 4g); Sodium 307mg

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

This recipe is also featured in Southern Living Magazine with the title "Light Crab Cakes."

Also appeared in: Southern Living, April, 2015

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