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.

Ann Taylor Pittman
Recipe by Cooking Light April 2016

Gallery

Christopher Testani Styling: Kaitlyn Du Ross Walker

Recipe Summary

Yield:
Serves 2 (serving size: 2 crab cakes)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

299 calories; fat 15g; saturated fat 4.7g; mono fat 5.8g; poly fat 2.4g; protein 31g; carbohydrates 6g; fiber 1g; cholesterol 228mg; iron 2mg; sodium 567mg; calcium 128mg; sugars 1g; added sugarg.