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

Serve with a simple salad of tender butter lettuce leaves and thinly sliced radishes.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light December 2013

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Credit: Justin Walker; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: 2 crab cakes and about 1 1/2 tablespoons mayonnaise mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add bell pepper, celery, and green onions to pan; sauté for 4 minutes or until vegetables are tender. Place vegetable mixture, crab, panko, 1 tablespoon dill, ground red pepper, egg, and egg white in a large bowl, stirring gently to combine. Working quickly with damp hands, gently shape about 1/2 cup crab mixture into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe pan with paper towels. Return pan to medium-high heat. Add remaining 2 teaspoons oil; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.

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  • Combine remaining 1 tablespoon dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 teaspoons mayonnaise mixture.

Nutrition Facts

277 calories; fat 10.3g; saturated fat 0.9g; mono fat 5.3g; poly fat 2g; protein 31g; carbohydrates 10.4g; fiber 1.4g; cholesterol 167mg; iron 1.5mg; sodium 600mg; calcium 125mg.
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