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

These golden cakes have a higher ratio of crabmeat to filling than other recipes, yet they still hold up nicely in the skillet.

Recipe by Southern Living October 2006

Gallery

Beth Dreiling; Styling: Cari South

Recipe Summary

prep:
30 mins
cook:
30 mins
chill:
1 hr
total:
2 hrs
Yield:
Makes 14 cakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse, drain, and flake crabmeat, being careful not to break up lumps, and remove any bits of shell. Set crabmeat aside.

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  • Sauté green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.

  • Stir together green onion mixture, breadcrumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 (2 1/2-inch) cakes (about 1/3 cup for each cake). Place on an aluminum foil-lined baking sheet; cover and chill at least 1 hour or up to 8 hours.

  • Melt butter in a large nonstick skillet over medium heat. Add crab cakes, and cook, in 2 batches, 4 to 5 minutes on each side or until golden. Drain on paper towels. Serve with a squeeze of lemon and Creamy Caper-Dill Sauce. Garnish, if desired.

  • *Regular crabmeat may be substituted for lump.

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