Options

Format:
Include:
PRINT
See more
Yunhee Kim Photo by: Yunhee Kim

Confetti Crab Cakes

Health JULY 2007

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

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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 202
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2g
  • Protein: 22g
  • Carbohydrate: 13g
  • Fiber: 1g
  • Cholesterol: 67mg
  • Iron: 1mg
  • Sodium: 661mg
  • Calcium: 87mg
advertisement

Go to Full Version of

Confetti Crab Cakes Recipe

advertisement