Crab Cakes

Crab Cakes
Servings: 4 Prep 15 mins Cook 20 mins


  • 2 tablespoons olive oil
  • 1 small sweet red pepper, cored, seeded and finely chopped
  • 3 green onions, sliced
  • 2 tablespoons low-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1 egg
  • 1 egg white
  • 1 teaspoon Dijon-style mustard
  • 2 cups fresh bread crumbs
  • 1 can (8 ounces) crabmeat, picked over OR: 8 ounces finely chopped crab leg substitute
  • 1/2 cup dry bread crumbs

Make It

1. Heat 1/2 tablespoon of the oil in large nonstick skillet over medium heat. Add red pepper; cook for 4 minutes. Add green onion; cook 2 minutes more. Remove from heat.

2. Whisk together mayonnaise, lemon juice, egg, egg white and mustard in medium-size bowl. Stir in red-pepper mixture, fresh bread crumbs and crab.

3. Place dry bread crumbs in pie plate. Shape crab mixture into eight 4-inch patties, using about 1/3 cup for each. Coat both sides of patties with crumbs.

4. Wipe out the skillet with paper toweling. Heat half of remaining oil in skillet over medium-low heat. Add crab cakes; cook for 5 minutes or until crispy-browned. Flip cakes over. Add remaining oil to skillet; cook 5 minutes more or until crispy-browned. Serve with fresh lemon wedges or tartar sauce.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 278, Fat, total (g): 9, chol. (mg): 74, carb. (g): 33, pro. (g): 15, sodium (mg): 550, Percent Daily Values are based on a 2,000 calorie diet.