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

Try this side: Toss together 1 (5-oz.) package arugula; 1 pt. grape tomatoes, halved; 2 Tbsp. fresh lemon juice; 2 Tbsp. olive oil; and 1/2 tsp. salt. Serve immediately.

Recipe by Southern Living June 2011

Gallery

Jennifer Davick; Styling: Amy Burke

Recipe Summary

hands-on:
23 mins
total:
25 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pick crabmeat, removing any bits of shell.

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  • Grate zest from 2 lemons to equal 2 tsp.; cut lemons in half, and squeeze juice into a measuring cup to equal 1/4 cup. Stir together lemon zest and juice, pimiento, and next 5 ingredients until well blended. Gently fold in crabmeat and 1/2 cup breadcrumbs.

  • Shape mixture into 8 patties. Dredge patties in remaining 1/2 cup breadcrumbs.

  • Cook half of patties, in 2 Tbsp. hot oil in a large nonstick skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat procedure with remaining oil and patties.

  • Cut remaining 2 lemons into wedges. Serve crab cakes with lemon wedges.

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