Maryland Crab Cakes

Maryland Crab Cakes Recipe
Try making these Maryland Crab Cakes when you're craving a good seafood meal. Cook until golden brown and serve with lemon wedges for a fresh and delicious appetizer or dinner.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 141
Caloriesfromfat 32 %
Fat 5 g
Satfat 0.9 g
Monofat 1.4 g
Polyfat 2.2 g
Protein 14.7 g
Carbohydrate 8.6 g
Fiber 0.5 g
Cholesterol 57 mg
Iron 1.1 mg
Sodium 415 mg
Calcium 81 mg


1 pound lump crabmeat, shell pieces removed
1 1/3 cups fresh breadcrumbs
1/3 cup minced green onions
1/3 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon 2% low-fat milk
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 egg whites
1 1/3 cups fresh breadcrumbs
2 tablespoons vegetable oil, divided
Lemon wedges (optional)


Combine first 10 ingredients in a bowl; stir well. Divide crabmeat mixture into 8 equal portions. Place 1 1/3 cups breadcrumbs in a shallow dish. Dredge crabmeat portions in breadcrumbs, shaping into patties about 3 1/2 inches wide and 1/2 inch thick.

Heat 1 tablespooon oil in a large nonstick skillet over medium-high heat. Add 4 patties, and cook 3 minutes. Carefully turn patties over, and cook 3 minutes or until golden. Repeat procedure with the remaining oil and patties. Serve with lemon wedges, if desired.

June 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note