Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Oxmoor House January 2005

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Credit: Oxmoor House

Recipe Summary

prep:
26 mins
cook:
28 mins
total:
54 mins
Yield:
12 servings (serving size: 1 crab cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a large bowl. Fold in crabmeat and 1 cup breadcrumbs.

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  • Divide crab mixture into 12 equal portions, shaping each into a 2-inch-round patty. Place 1 1/2 cups breadcrumbs in a shallow dish; dredge crab cakes in breadcrumbs. Coat crab cakes with cooking spray.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 crab cakes; cook 7 to 8 minutes on each side or until browned. Remove crab cakes from pan; keep warm. Repeat procedure with remaining oil and patties. Serve with tartar or cocktail sauce.

  • Note: Cover and place crab cakes in the freezer for 10 minutes before frying to help retain their shape.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

170 calories; fat 9.2g; saturated fat 1.3g; protein 9.3g; carbohydrates 11.9g; cholesterol 61mg; iron 0.6mg; sodium 587mg; calories from fat 49%; fiber 0.5g; calcium 47mg.
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