Shallow-fry these easy crab cakes on the stovetop to get the perfect crisp crust without the greasy mess of deep-frying. Serve these cakes with Citrus-Arugula Salad (see associated recipe). Source: EatingWell Magazine, March 2019

Liz Mervosh


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Whisk egg, mayonnaise, mustard, pepper, salt and cayenne in a medium bowl until combined. Stir in scallions. Add crab and panko; stir to combine. Form the mixture into four 1/2-inch-thick patties.

  • Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the crab cakes and cook, turning once, until golden brown, 4 to 5 minutes per side. Serve with lemon wedges.

Nutrition Facts

265 calories; 14.8 g total fat; 2.2 g saturated fat; 109 mg cholesterol; 486 mg sodium. 41 mg potassium; 11.2 g carbohydrates; 1.7 g fiber; 1 g sugar; 22 g protein; 148 IU vitamin a iu; 1 mg vitamin c; 10 mcg folate; 73 mg calcium; 1 mg iron; 3 mg magnesium;

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Rating: 5 stars
Just made this for brunch with family. This is so easy and very tasty! The can of crab was 16 oz so I increased the other ingredients by about 1/3 (added a little extra mayo because... well hard to add 1/3 of an egg. Made 5 smaller cakes and two larger for those who wanted theirs as a sandwich on brioche bun. It didn t look like it would hold together and I was tempted to add a little extra mayo but they stayed together just fine without the extra. Read More