Seasoned Crab Cakes

Yield: 4 servings (serving size: 1 crab cake)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 0.0%
  • Fat: 3.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.2g
  • Carbohydrate: 11.2g
  • Fiber: 0.8g
  • Cholesterol: 68mg
  • Iron: 0.0mg
  • Sodium: 525mg
  • Calcium: 0.0mg


  • 1 1/2 cups soft breadcrumbs
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped red bell pepper
  • 2 tablespoons fat-free mayonnaise
  • 1 tablespoon finely chopped fresh parsley
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground red pepper
  • 1 large egg white
  • 1 pound lump crabmeat, drained and shell pieces removed
  • Butter-flavored cooking spray
  • 1 teaspoon vegetable oil
  • Lemon wedges (optional)


  1. Combine first 8 ingredients; stir well. Add crabmeat, stirring gently. Shape mixture into 4 patties.
  2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add patties; cook 5 minutes on each side or until lightly browned.
  3. Serve immediately. Garnish with lemon wedges, if desired.
My Notes

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

Add Note

Seasoned Crab Cakes Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy