Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker
Serves 2 (serving size: 2 crab cakes)

These crab cakes hold together best with dry, finely ground whole-wheat breadcrumbs; if you use whole-wheat panko, they may fall apart in the pan. Chives have a delicate onion flavor that won't overpower the crab. This recipe can easily be doubled to serve 4.


How to Make It

Step 1

Place first 7 ingredients in a medium bowl, stirring to combine. Add crab; toss gently to combine. Chill crab mixture in refrigerator for 10 minutes. Divide crab mixture into 4 equal portions. With moist hands, gently shape each portion into a 1-inch-thick patty.

Step 2

Heat a medium skillet over medium heat. Add butter; swirl until butter melts. Add oil; swirl to coat. Carefully add patties to pan; cook 4 minutes on each side or until crab cakes are golden brown and done.

Ratings & Reviews

Great consistency, lack of flavor

June 06, 2016
This recipe makes excellent flaky cakes but needs a flavor boost. If I attempt again, I will research other recipes for seasonings to add. 

Simple boring crab cakes

March 25, 2016
After spending time removing crab meat from the shells, the final results were very bland & boring.I followed the recipe exactly, using fresh ingredients and my hub & I were very disappointed.  It is not very often that I have "tossed" a Cooking Light recipe because I love Cooking Light! 

The worse I have ever made

July 26, 2016
The consistency did not hold up well, fell apart easy..had to add to to make thicker. VERY BLAND. need a better variety of seasoning.

Easy, fast, and delicious

April 30, 2016
I was surprised at how yummy and easy and fast these were. I didn't think the cakes themselves are bland, but the recipe leaves out salt... Add a little bit. Don't substitute dried herbs and don't leave out the lemon zest! I served with lemon wedges on the side. I was surprised at how well the cakes stayed together with so few ingredients. Highly recommend making the salad they pair with this with the buttermilk herb dressing. The flavors go together perfectly and add freshness. Though yummy, they need some kind of sauce or fresh tasting element with it. I made eight smaller crab cakes rather than four large ones and I'm glad I did. Will make this again for sure.

Lauren's Review

April 25, 2016
Bought some really good crab from Slidell, LA and thought these were incredible!  They held together beautifully and had very little "filler" so they were big on that great crab flavor and texture.  Made the buttermilk-herb dressing from the salad that was also listed on the recipe page and it was the perfect fresh tasting compliment to the crab cakes.  A great great recipe!

simple- delicious

April 14, 2016
simple and delicious! followed the recipe exactly except made my own buttermilk. it definitely must be served with the buttermilk dressing.  used the lump crab in a jar. browned up the crab cakes in a cast iron skillet.

Simply lovely

April 04, 2016
These were quick, easy, and lovely. I made them with my seven-year-old daughter and they came out great. Perhaps the reviewer who thought they didn't have enough flavor didn't make them along with the suggested Spring Salad with Buttermilk-Herb Dressing? I did find the herb dressing added a needed touch to the dish. I also doubled the lemon zest and added some fresh lemon juice. Served atop the salad, with a fresh lemon wedge.