Rating: 5 stars
16 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We use panko (Japanese breadcrumbs) in these lightened crab cakes for its crisper, airier texture compared to regular breadcrumbs.

Vanessa Pruett
Recipe by Cooking Light September 2011

Gallery

Credit: John Autry and Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: 2 crab cakes and 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko.

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  • Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan. Add 4 crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.

  • Combine 2 tablespoons mayonnaise and remaining ingredients; serve with crab cakes.

Nutrition Facts

404 calories; fat 23.7g; saturated fat 3.1g; mono fat 13.5g; poly fat 5.4g; protein 2g; carbohydrates 16.3g; fiber 1.2g; cholesterol 219mg; iron 1.6mg; sodium 670mg; calcium 149mg.
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