We brown the cakes before freezing them, so they go from the freezer to the table in less than 30 minutes. For a light supper, serve a couple of crab cakes with a tossed green salad. Garnish with chives.

Robin Miller
Recipe by Cooking Light November 2006

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Recipe Summary

Yield:
15 servings (serving size: 2 crab cakes and about 2 1/2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare crab cakes, combine first 9 ingredients in a large bowl, stirring gently just until mixture is combined and will hold a shape. Divide mixture into 30 equal portions (about 2 tablespoons each), shaping each into a 2-inch patty.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 8 patties; cook 2 minutes. Carefully turn patties over. Cook an additional 2 minutes or until golden. Place patties on a large baking sheet in a single layer. Repeat procedure with cooking spray and remaining patties. Cover patties with plastic wrap, and freeze until firm. Place in zip-top plastic bags; freeze up to 3 months.

  • Thaw cakes overnight in refrigerator.

  • Preheat oven to 400º.

  • Coat a large baking sheet with cooking spray; place patties on baking sheet in a single layer. Bake at 400° for 20 minutes or until thoroughly heated.

  • To prepare sauce, combine chives and remaining ingredients in a small bowl. Serve with crab cakes.

Nutrition Facts

96 calories; calories from fat 29%; fat 3.1g; saturated fat 0.6g; mono fat 0.2g; poly fat 0.5g; protein 12.8g; carbohydrates 3.8g; fiber 0.2g; cholesterol 61mg; iron 0.7mg; sodium 351mg; calcium 74mg.