4 servings (serving size: 1 crab cake and 1 wedge)
Photo: Randy Mayor; Styling: Cindy Barr
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
4 lemon wedges
How to Make It
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
We baked ours at 450 (my wife has thing about broilers and smoke detectors) for 23 minutes and they were browned nicely on top, however they needed some more browning. I like two of the other reviewerâs ideas of starting in a skillet and finishing in the oven, and the oyster cracker idea. These arenât your traditional crab cakes with breading, however we really enjoyed them.
Excellent recipe. My parents, who have been in the seafood business, really love when I make these! There is very little filler, which is great. Dungeness crab really is the way to go with this, and my most substantial substitutions are putting in red and orange peppers instead of green and using oyster crackers. They seem to stick together better. Making a smaller cake helps get them crispier, too.
The Good -
Easy to make, comes together quick and cooks fast in the broiler. Tasty crab cake to satisfy a craving, but doesn't knock your socks off.
The Bad -
Broiling browns the top beautifully, but the bottom ends up being mush. I tried to flip them and they fell apart, making them more like crab hash than cakes. Definately not presentable to company.
I substituted the garlic powder for 2 cloves of the real thing and added a little tabasco for a little more kick.
Next time -
I would use a oven safe skillet and brown the bottoms on the stovetop for 10 mins before I put them into the broiler for 10 mins.