Crab Cakes

Total Time Prep/Total Time: 20 min.

Yield 8 servings

There's no need to travel to the shore for crab cakes. Our easy crab cake recipe makes crispy cakes that show off the rich, sweet flavor of crab without deep-frying.

Ingredients

1 pound fresh or canned crabmeat, drained, flaked and cartilage removed
2 to 2-1/2 cups soft bread crumbs
1 large egg, beaten
3/4 cup mayonnaise
1/3 cup each chopped celery, green pepper and onion
2 teaspoons lemon juice
1 tablespoon seafood seasoning
1 tablespoon minced fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
Optional: 2 to 4 tablespoons canola oil and lemon wedges

Directions

In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables, juice and seasonings. Shape mixture into 8 patties. Broil the patties in a cast-iron or other broiler-safe skillet or, if desired, cook the patties in a skillet on the stovetop in oil; cook for 4 minutes on each side or until golden brown. If desired, serve with lemon.

Nutrition Facts

1 crab cake: 282 calories, 22g fat (3g saturated fat), 85mg cholesterol, 638mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 14g protein.

Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland

Recipe Creator