Crab Cakes

Crab Cakes

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From the EatingWell Kitchen

Crabmeat is the star in these delicately seasoned cakes.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large egg white
  • 1 pound lump crabmeat, fresh or frozen and thawed, picked over and patted dry
  • ¾ cup fresh breadcrumbs, (see Tip)
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons lemon juice
  • 1 scallion, trimmed and minced
  • 3 tablespoons finely diced red bell pepper
  • 3 tablespoons finely diced green bell pepper
  • Lemon wedges for garnish
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Old Bay seasoning
  • ⅛ teaspoon freshly ground pepper
  • ½ cup fine dry breadcrumbs


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  1. Stir egg white briskly with a fork. Add crabmeat, fresh breadcrumbs, mayonnaise, lemon juice, scallions, red and green bell peppers, parsley, Old Bay seasoning and pepper; mix well.
  2. Coat a baking sheet with cooking spray. Put the dry breadcrumbs in a shallow dish. Form the crab mixture into six ½-inch-thick patties. Lay each patty in the dry breadcrumbs, and then turn each to coat them well on all sides. Pat the crab cakes firmly into rounds and then place them on the prepared baking sheet.
  3. Preheat the broiler. Broil the crab cakes until nicely browned, 4 to 5 minutes. Turn them gently and broil until heated through and browned, 4 to 5 minutes longer. Serve hot, with lemon wedges.
  • Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about ⅓ cup crumbs.

Nutrition information

  • Per serving: 151 calories; 3 g fat(1 g sat); 1 g fiber; 14 g carbohydrates; 17 g protein; 74 mcg folate; 60 mg cholesterol; 2 g sugars; 256 IU vitamin A; 15 mg vitamin C; 105 mg calcium; 2 mg iron; 500 mg sodium; 325 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 2 lean meat

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