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“Fresh lump crabmeat makes all the difference in this recipe. In addition to lemon wedges, you can top the crab cakes with a mixture of light sour cream, horseradish, and chives.â€� —Nancee Melin, Tucson, AZ

Nancee Melin, Tucson, Arizona
Recipe by Cooking Light June 2008

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 crab cake and 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Combine first 12 ingredients in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Broil 3 inches from heat for 10 minutes or until browned. Serve with lemon wedges.

  • Wine note: Crab and chardonnay are a classic match because crab is meaty, rich, and sweet and chardonnay is buttery, rich, and a touch sweet, too. The key with these crab cakes is choosing a chardonnay that's not so oaky or toasty that it will overwhelm the finesse of the crab. A good simple one is Sonoma Vineyards Chardonnay 2006 from Sonoma County, California ($15). —Karen MacNeil

Nutrition Facts

280 calories; calories from fat 32%; fat 10.3g; saturated fat 1.7g; mono fat 2.9g; poly fat 4.6g; protein 25.2g; carbohydrates 21.9g; fiber 3.4g; cholesterol 72mg; iron 1.6mg; sodium 699mg; calcium 75mg.
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