Family Favorite Crab Cakes

By Diana Rattray

Updated 06/04/18

Crab Cakes
crab cakes. Francesca Yorke Getty Images
Ratings
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
251 Calories
9g Fat
19g Carbs
23g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

these family favorite crab cakes are flavored with green onions and seasonings. The reduced-fat mayonnaise and egg whites helps keep them light.

Ingredients

  • 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

Steps 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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