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Confetti Crab Cakes

Photo: Yunhee Kim; Styling: Denise Canter

Prep time 15 mins
Cook time 8 mins
Yield Makes 4 servings (serving size: 2 crab cakes)

Ingredients

  • 1 pound lump crabmeat, drained and shell pieces removed (2 2/3 cups)
  • 1/2 cup unseasoned dry breadcrumbs
  • 1/2 cup chopped scallions
  • 1/4 cup finely chopped red bell pepper
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon ground red pepper (optional)
  • 2 tablespoons light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon canola oil or butter
  • Lemon wedges (optional)

Nutrition Information

  • calories 202
  • fat 6 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 2 g
  • protein 22 g
  • carbohydrate 13 g
  • fiber 1 g
  • cholesterol 67 mg
  • iron 1 mg
  • sodium 661 mg
  • calcium 87 mg

How to Make It

  1. Combine crabmeat, breadcrumbs, scallions, bell pepper, Old Bay seasoning, and ground red pepper (if using) in a medium bowl. Add mayonnaise and lemon juice; mix with a fork. Form mixture into 8 patties about 3 inches in diameter.

  2. Heat oil in a medium skillet over medium heat. Fry crab cakes until browned on the bottom (about 4 minutes); turn and cook 4 more minutes, or until browned and an instant-read thermometer inserted into the crab cake reads 155°. Serve with lemon wedges, if desired.