Speedy Crab Cakes

Speedy Crab Cakes

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From: EatingWell Magazine, March 2019

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).

Ingredients 4 servings

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Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 large egg
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon ground pepper
  • Pinch of salt
  • Pinch of cayenne pepper
  • ¼ cup chopped scallions
  • 12 ounces jumbo lump crabmeat, drained and picked over
  • ¾ cup panko breadcrumbs, preferably whole-wheat
  • 2 tablespoons extra-virgin olive oil
  • Lemon wedges for serving

Preparation

  • Prep

  • Ready In

  1. 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 ½-inch-thick patties.
  2. 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 information

  • Serving size: 1 crab cake
  • Per serving: 265 calories; 15 g fat(2 g sat); 2 g fiber; 11 g carbohydrates; 22 g protein; 10 mcg folate; 109 mg cholesterol; 1 g sugars; 0 g added sugars; 148 IU vitamin A; 1 mg vitamin C; 73 mg calcium; 1 mg iron; 486 mg sodium; 41 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 2½ fat, 2½ lean protein, ½ starch

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