1 pound lump crabmeat, drained and shell pieces removed
1 teaspoon olive oil
4 lemon wedges
How to Make It
Place the bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 9 ingredients (through crabmeat) in a large bowl. Divide mixture into 8 equal portions; shape each into a 1/2-inch-thick patty.
Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 4 minutes on each side or until golden brown. Serve with lemon wedges.
i would almost rate this a one, but it wasn't HORRIBLE. my husband thought it was good, but only because he likes crab cakes. any other recipe i've made was better. the amount of oil was not enough to keep from sticking. and the cakes did not hold together well. would pick a different recipe next time.
These crab cakes held together well and were quick and easy to make. They are much lighter than typical crab cakes but the mustard may have overwhelmed the crab taste. I would definitely make these again.
This recipe was very good! It was very very easy to prep the night before. I ended up using Arnold sandwich thins that are of the Whole Grain White bread variety (didn't want a whole loaf of white bread).
Dinner was gobbled up by the wife and family. Solid reliable crab cake recipe!