Prep: 20 minutes Chill: 30 minutes Cook: 8 minutes

Recipe by Oxmoor House January 1997


Recipe Summary test

4 servings.


Ingredient Checklist


Instructions Checklist
  • Drain pimiento, and press between paper towels to remove excess moisture. Combine pimiento and mayonnaise, stirring well. Combine 2 tablespoons pimiento mixture, crabmeat, 1/3 cup breadcrumbs, pepper, and egg white in a bowl; stir lightly. Set remaining pimiento mixture aside.

  • Shape crabmeat mixture into 4 (3/4-inch-thick) patties. Dredge patties in remaining 1/3 cup breadcrumbs. Place patties on a baking sheet; cover and chill 30 minutes.

  • Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add patties, and cook 4 minutes on each side or until lightly browned.

  • Place 1 lettuce leaf on bottom half of each bun; top with crab cakes. Spread remaining pimiento mixture evenly over crab cakes. Top with remaining bun halves. Serve immediately.


Cooking Light The Lazy Gourmet

Nutrition Facts

260 calories; calories from fat 15%; fat 4.2g; saturated fat 0.4g; protein 21.3g; carbohydrates 38.3g; fiber 5.8g; cholesterol 71mg; sodium 790mg.