Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4

These crab cakes are on the bready side, so if that's not your preference, omit a couple tablespoons of breadcrumbs. Serve with a green salad.

Lorrie Hulston Corvin
Recipe by Cooking Light January 2004

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 crab cake and 2 tablespoons rémoulade)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.

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  • Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.

  • To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.

Nutrition Facts

246 calories; calories from fat 27%; fat 7.4g; saturated fat 1.4g; mono fat 2.2g; poly fat 2.9g; protein 16.1g; carbohydrates 28.5g; fiber 1.6g; cholesterol 97mg; iron 3.1mg; sodium 870mg; calcium 136mg.
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