The sweet, clean flavor of crab shines in this recipe for Classic Crab Cakes.
2/3 cup panko (Japanese breadcrumbs), divided
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons finely chopped green onions
2 tablespoons canola mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 large egg, lightly beaten
8 ounces lump crabmeat, shell pieces removed
1 tablespoon olive oil
1 lemon, quartered
How to Make It
Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
This recipe is also featured in Southern Living Magazine with the title "Light Crab Cakes."
Excellent! My family says better than a restaurant. I used a pound of fresh crab meat and doubled the recipe. I made the recipe exactly as written except I refrigerated the crab mixture for about 45 minutes before forming into cakes and cooking. They held together beautifully. This is my go-to crab cake recipe, absolutely appropriate for company. I do NOT like the flavor of green pepper in a crab cake, so I was glad to find this one. The green onion and fresh parsley were perfect,subtle compliments to the flavor, and I found the other ingredients in perfect proportion.
I made these for dinner one night and for a week after my boyfriend was still raving about these to all his friends. He asks for these for any special occasion now. I doubled the crab meat and used fresh crab claw meat for bigger lumps of crab. I also put the mixture in the refrigerator for about 30 mins before cooking. So good, so easy, it's a must try!
These were easy, tasty crab cakes to make. I made it using imitation crab meat. My only suggestion would be that I would refrigerate the crab mixture after shaping them into balls before coating them and frying them. Mine seemed to fall apart when I was cooking them.
Needed to make a double batch but did not have enough Panko. I added 1/3 cup of corn bread to the mixture and 1/3 cup corn bread to the dry Panko mix. I can't eat a lot of hot spices so I toned down the recipe by only adding 1/16 of a teaspoon of red pepper to the double recipe. It was still delicious but could only eat one due to the red pepper. I guess I could have eliminated the red pepper but then my family would have criticized me for it and wouldn't be as delicious.
The only bad thing about this receipe is that it didn't make more!!! I used a 6oz can of fancy lump crab meat (instead of the really expensive stuff in the seafood department) and it worked just as well.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!