Crab Cakes with Roasted-Garlic Mayonnaise

Yield: Serves 8
Cost per Serving: $2.61
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Nutritional Information

Amount per serving
  • Calories: 584
  • Fat: 39g
  • Saturated fat: 8g
  • Protein: 25g
  • Carbohydrate: 41g
  • Fiber: 2g
  • Cholesterol: 138mg
  • Sodium: 1344mg


  • Mayonnaise:
  • 1 head garlic (about 3 oz.)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 cup reduced-fat mayonnaise
  • Crab cakes:
  • 2 celery stalks, chopped
  • 4 scallions, white parts only, thinly sliced
  • 2 pounds cooked crabmeat
  • 1 cup reduced-fat mayonnaise
  • 3 cups plain dried bread crumbs
  • Salt and pepper
  • 4 tablespoons unsalted butter
  • 4 tablespoons vegetable oil


  1. 1. Make mayonnaise: Preheat oven to 350°F. Separate garlic cloves, place in a baking dish and drizzle with oil. Roast until softened, about 35 minutes. Cool in pan on a wire rack. Lower temperature to 200ºF. Peel garlic, add lemon juice and mash with a fork. Stir in mayonnaise.
  2. 2. Make crab cakes: Mix celery, scallions, crabmeat, mayonnaise and 2 cups bread crumbs; season with salt and pepper. Spread remaining bread crumbs on waxed paper. Gently form mixture into 8 1-inch-thick patties. Place each cake in bread crumbs and turn to coat.
  3. 3. Melt butter with oil in a large skillet over medium-high heat. Working in batches, cook crab cakes until golden brown, 2 to 3 minutes on each side. Keep warm in oven until ready to serve.
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