Crab Cakes

Crab Cakes Recipe
Photo: Randy Mayor; Styling: Cindy Barr
“Fresh lump crabmeat makes all the difference in this recipe. In addition to lemon wedges, you can top the crab cakes with a mixture of light sour cream, horseradish, and chives.â€� —Nancee Melin, Tucson, AZ

Yield:

4 servings (serving size: 1 crab cake and 1 wedge)

Recipe from

Nutritional Information

Calories 280
Caloriesfromfat 32 %
Fat 10.3 g
Satfat 1.7 g
Monofat 2.9 g
Polyfat 4.6 g
Protein 25.2 g
Carbohydrate 21.9 g
Fiber 3.4 g
Cholesterol 72 mg
Iron 1.6 mg
Sodium 699 mg
Calcium 75 mg

Ingredients

1 pound lump crabmeat, drained and shell pieces removed
1/2 cup crushed whole wheat crackers (about 12 crackers)
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped green bell pepper
1/4 cup light mayonnaise
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon prepared mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon Hungarian hot paprika
1/8 teaspoon freshly ground black pepper
3 large egg whites
Cooking spray
4 lemon wedges

Preparation

1. Preheat broiler.

2. Combine first 12 ingredients in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Broil 3 inches from heat for 10 minutes or until browned. Serve with lemon wedges.

Wine note: Crab and chardonnay are a classic match because crab is meaty, rich, and sweet and chardonnay is buttery, rich, and a touch sweet, too. The key with these crab cakes is choosing a chardonnay that's not so oaky or toasty that it will overwhelm the finesse of the crab. A good simple one is Sonoma Vineyards Chardonnay 2006 from Sonoma County, California ($15). —Karen MacNeil

Note:

Nancee Melin, Tucson, Arizona,

June 2008
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