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Recipe Summary

prep:
10 mins
chill:
30 mins
cook:
15 mins
total:
55 mins
Servings:
16
Yield:
16 crabcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the mayonnaise, sour cream, chives, parsley, mustard, Worcestershire, Old Bay, salt, egg, breadcrumbs and bell pepper in a medium bowl until well combined. Fold in the crabmeat; refrigerate 30 minutes.

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  • Line a large plate with parchment paper. Scoop the mixture into 16 tablespoons and set on the parchment. Form into small patties with your hands. Heat the olive oil in a large nonstick skillet over medium heat. Working in batches to avoid crowding, add the crab cakes and cook until golden brown, about 2 minutes per side. Drain the crab cakes briefly on a paper-towel lined plate. Serve sprinkled with more chives.

Nutrition Facts

58 calories; fat 4g; saturated fat 1g; carbohydrates 2g; protein 4g; sodium 192mg; calcium 13mg.
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