Family Favorite Crab Cakes

Crab Cakes
crab cakes. Francesca Yorke Getty Images
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: 4 Servings
these family favorite crab cakes are flavored with green onions and seasonings. The reduced-fat mayonnaise and egg whites helps keep them light.

What You'll Need

  • 2 6-1/2 oz. cans lump crab meat (back fin; or 3/4 lb. fresh crab (about 2-1/2 cups))
  • 2 tbsp. reduced-fat mayonnaise
  • 1 Tbsp. Worcestershire sauce
  • Several drops hot pepper sauce
  • 4 green onions (chopped)
  • 2 Tbsps. dry mustard
  • Salt and freshly ground pepper (or to taste)
  • 2 egg whites
  • 1 cup cracker crumbs

How to Make It

Drain crab meat and flake with a fork, picking out any shell or cartilage.

Put crabmeat in a bowl. Add the mayonnaise, Worcestershire sauce, hot pepper, green onions, dry mustard, pepper and salt. Blend in the egg whites.

Shape into 4 cakes about 4 inches across. Place cracker crumbs on a plate and season with salt and pepper.

Roll crab cakes in crumbs, making sure both sides are coated.

Heat a nonstick skillet on medium heat.

Spray with olive oil spray.

Add crab cakes to the hot skillet and cook 5 minutes. Turn and cook 5 more minutes.

Shared by Coweyes Brown

4 Servings

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Nutritional Guidelines (per serving)
Calories 251
Total Fat 9 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 71 mg
Sodium 989 mg
Carbohydrates 19 g
Dietary Fiber 1 g
Protein 23 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)