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).

Liz Mervosh
Source: EatingWell Magazine, March 2019


Recipe Summary

20 mins
20 mins


Ingredient Checklist


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.

Associated Recipes

Nutrition Facts

265 calories; protein 22g; carbohydrates 11.2g; dietary fiber 1.7g; sugars 0.6g; fat 14.8g; saturated fat 2.2g; cholesterol 109.4mg; vitamin a iu 147.5IU; vitamin c 1.2mg; folate 10.3mcg; calcium 72.7mg; iron 1.2mg; magnesium 2.9mg; potassium 41.5mg; sodium 486.4mg.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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