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

Top these quintessential crab cakes with a refreshing sweet corn relish.

Rebecca Charles
Recipe by Cooking Light July 2003


Credit: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

8 servings (serving size: 1 crab cake and 1/3 cup ragout)


Ingredient Checklist


Instructions Checklist
  • To prepare crab cakes, combine first 9 ingredients in a large bowl, stirring with a whisk. Add 2 tablespoons tomato and crabmeat, tossing gently to coat. Stir in 5 tablespoons breadcrumbs. Cover and chill 30 minutes.

  • Preheat oven to 450°.

  • Fill a 1/4-cup measuring cup with crab mixture to form 1 patty. Remove from measuring cup; repeat procedure with remaining crab mixture to form 8 patties. Lightly dredge patties in 2 tablespoons breadcrumbs.

  • Melt 1 1/2 teaspoons butter in large ovenproof skillet over medium-high heat. Add patties; cook 4 minutes. Turn patties; wrap handle of pan with foil. Place pan in oven; bake at 450° for 5 minutes or until patties are golden brown and thoroughly heated.

  • To prepare ragout, bring 1/4 cup water to a boil in a medium saucepan. Add corn and peas; cook 2 minutes, stirring frequently. Remove from heat; stir in 1 1/2 cups tomato and remaining ingredients. Serve ragout with crab cakes.

Nutrition Facts

173 calories; calories from fat 28%; fat 5.4g; saturated fat 2g; mono fat 1.6g; poly fat 0.9g; protein 15.1g; carbohydrates 17.5g; fiber 2.3g; cholesterol 103mg; iron 1.7mg; sodium 462mg; calcium 81mg.