Classic Crab Cakes

Classic Crab Cakes Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
The sweet, clean flavor of crab shines in this recipe for Classic Crab Cakes.

Yield:

Serves 4 (serving size: 1 crab cake and 1 lemon wedge)

Recipe from

Recipe Time

Hands-on: 24 Minutes
Total: 24 Minutes

Nutritional Information

Calories 181
Fat 7.8 g
Satfat 0.9 g
Monofat 4.2 g
Polyfat 1.4 g
Protein 16.3 g
Carbohydrate 8.8 g
Fiber 1 g
Cholesterol 107 mg
Iron 0.9 mg
Sodium 482 mg
Calcium 70 mg

Ingredients

2/3 cup panko (Japanese breadcrumbs), divided
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons finely chopped green onions
2 tablespoons canola mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 large egg, lightly beaten
8 ounces lump crabmeat, shell pieces removed
1 tablespoon olive oil
1 lemon, quartered

Preparation

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.

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.

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 1.4g); Sodium 307mg

Note:

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.

Christine Burns Rudalevige,

April 2013
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