Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker
2 tablespoons plain whole-wheat breadcrumbs
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon canola mayonnaise
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
8 ounces lump crabmeat, drained and shell pieces removed
1 tablespoon butter
1 1/2 teaspoons canola oil
Est. added sugars 0g
How to Make It
Place first 7 ingredients in a medium bowl, stirring to combine. Add crab; toss gently to combine. Chill crab mixture in refrigerator for 10 minutes. Divide crab mixture into 4 equal portions. With moist hands, gently shape each portion into a 1-inch-thick patty.
Heat a medium skillet over medium heat. Add butter; swirl until butter melts. Add oil; swirl to coat. Carefully add patties to pan; cook 4 minutes on each side or until crab cakes are golden brown and done.
After spending time removing crab meat from the shells, the final results were very bland & boring.I followed the recipe exactly, using fresh ingredients and my hub & I were very disappointed. It is not very often that I have "tossed" a Cooking Light recipe because I love Cooking Light!
I was surprised at how yummy and easy and fast these were. I didn't think the cakes themselves are bland, but the recipe leaves out salt... Add a little bit. Don't substitute dried herbs and don't leave out the lemon zest! I served with lemon wedges on the side. I was surprised at how well the cakes stayed together with so few ingredients. Highly recommend making the salad they pair with this with the buttermilk herb dressing. The flavors go together perfectly and add freshness. Though yummy, they need some kind of sauce or fresh tasting element with it. I made eight smaller crab cakes rather than four large ones and I'm glad I did. Will make this again for sure.
Bought some really good crab from Slidell, LA and thought these were incredible! They held together beautifully and had very little "filler" so they were big on that great crab flavor and texture. Made the buttermilk-herb dressing from the salad that was also listed on the recipe page and it was the perfect fresh tasting compliment to the crab cakes. A great great recipe!
simple and delicious! followed the recipe exactly except made my own buttermilk. it definitely must be served with the buttermilk dressing. used the lump crab in a jar. browned up the crab cakes in a cast iron skillet.
These were quick, easy, and lovely. I made them with my seven-year-old daughter and they came out great. Perhaps the reviewer who thought they didn't have enough flavor didn't make them along with the suggested Spring Salad with Buttermilk-Herb Dressing? I did find the herb dressing added a needed touch to the dish. I also doubled the lemon zest and added some fresh lemon juice. Served atop the salad, with a fresh lemon wedge.
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