Rating: 3.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

Toss 3 cups arugula and 1 cup parsley leaves with fresh lemon juice for a side salad.

Julianna Grimes
Recipe by Cooking Light August 2012

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Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary test

hands-on:
40 mins
total:
50 mins
Yield:
Serves 4 (serving size: 2 cakes and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare cakes, combine first 8 ingredients in a large bowl, stirring until well blended. Stir in 3/4 cup panko. Divide mixture into 8 equal portions; shape each into a 1-inch-thick patty. Arrange patties in a single layer on a small baking sheet. Place patties in freezer for 20 minutes or until firm.

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  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add remaining 3/4 cup panko to pan; coat panko lightly with cooking spray. Cook 2 minutes or until toasted, stirring frequently. Place toasted panko in a shallow dish; dredge crab cakes in toasted crumbs. Wipe pan clean with paper towels.

  • Melt 2 1/4 teaspoons butter in a large nonstick skillet over medium-high heat; swirl to coat. Coat both sides of 4 cakes with cooking spray. Add coated cakes to pan; cook 4 minutes on each side or until golden brown. Remove from pan, and keep warm. Repeat procedure with remaining butter, cooking spray, and crab cakes.

  • To prepare sauce, combine parsley and remaining ingredients in a small bowl, stirring well. Serve with cakes.

Nutrition Facts

279 calories; fat 13.9g; saturated fat 3.3g; mono fat 5.5g; poly fat 2.9g; protein 15.6g; carbohydrates 20.5g; fiber 1.6g; cholesterol 109mg; iron 1mg; sodium 569mg; calcium 68mg.
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