Photo: Beth Dreiling; Styling: Cari South
Prep Time
30 Mins
Cook Time
30 Mins
Chill Time
1 Hour
Yield
Makes 14 cakes

These golden cakes have a higher ratio of crabmeat to filling than other recipes, yet they still hold up nicely in the skillet.

How to Make It

Step 1

Rinse, drain, and flake crabmeat, being careful not to break up lumps, and remove any bits of shell. Set crabmeat aside.

Step 2

Sauté green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.

Step 3

Stir together green onion mixture, breadcrumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 (2 1/2-inch) cakes (about 1/3 cup for each cake). Place on an aluminum foil-lined baking sheet; cover and chill at least 1 hour or up to 8 hours.

Step 4

Melt butter in a large nonstick skillet over medium heat. Add crab cakes, and cook, in 2 batches, 4 to 5 minutes on each side or until golden. Drain on paper towels. Serve with a squeeze of lemon and Creamy Caper-Dill Sauce. Garnish, if desired.

Step 5

*Regular crabmeat may be substituted for lump.

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