Crab Cakes

5 Reviews
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Photo: Randy Mayor; Styling: Cindy Barr
Yield
4 servings (serving size: 1 crab cake and 1 wedge)
By Nancee Melin, Tucson, Arizona
June 2008
RECIPE BY Cooking Light

“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

Ingredients

  • 1 pound lump crabmeat, drained and shell pieces removed
  • 1/2 cup crushed whole wheat crackers (about 12 crackers)
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup finely chopped green bell pepper
  • 1/4 cup light mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon prepared mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon Hungarian hot paprika
  • 1/8 teaspoon freshly ground black pepper
  • 3 large egg whites
  • Cooking spray
  • 4 lemon wedges

Nutritional Information

  • Calories 280
  • Caloriesfromfat 32%
  • Fat 10.3g
  • Satfat 1.7g
  • Monofat 2.9g
  • Polyfat 4.6g
  • Protein 25.2g
  • Carbohydrate 21.9g
  • Fiber 3.4g
  • Cholesterol 72mg
  • Iron 1.6mg
  • Sodium 699mg
  • Calcium 75mg

How to Make It

Step 1

Preheat broiler.

Step 2

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.

Step 3

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

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Ratings & Reviews

Ltoeat's Review

KateNJ
April 25, 2011
It was okay. Used matzo and all yellow peppers. Cooked in a skillet on the stove top for 5 mins. each side. Because this was "light" it was not creamy and crusty.

JIMMIC's Review

VirginiaMc
October 04, 2010
We baked ours at 450 (my wife has thing about broilers and smoke detectors) for 23 minutes and they were browned nicely on top, however they needed some more browning. I like two of the other reviewer’s ideas of starting in a skillet and finishing in the oven, and the oyster cracker idea. These aren’t your traditional crab cakes with breading, however we really enjoyed them.

Saucyadventurer's Review

Ltoeat
October 17, 2009
Excellent recipe. My parents, who have been in the seafood business, really love when I make these! There is very little filler, which is great. Dungeness crab really is the way to go with this, and my most substantial substitutions are putting in red and orange peppers instead of green and using oyster crackers. They seem to stick together better. Making a smaller cake helps get them crispier, too.

KateNJ's Review

Saucyadventurer
May 18, 2009
The Good - Easy to make, comes together quick and cooks fast in the broiler. Tasty crab cake to satisfy a craving, but doesn't knock your socks off. The Bad - Broiling browns the top beautifully, but the bottom ends up being mush. I tried to flip them and they fell apart, making them more like crab hash than cakes. Definately not presentable to company. Substitutions - I substituted the garlic powder for 2 cloves of the real thing and added a little tabasco for a little more kick. Next time - I would use a oven safe skillet and brown the bottoms on the stovetop for 10 mins before I put them into the broiler for 10 mins.

VirginiaMc's Review

JIMMIC
January 01, 2009
I found the recipe to be easy to prepare and tasty to serve. I made smaller crab cakes for appetizers.