Balsamic Crab Cakes Recipe

Name: Balsamic Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab Cakes; 3/4 lb lump crabmeat, well drained; 2 tablespoons roasted bell peppers, diced; 2 tablespoons chopped fresh parsley; 1 tablespoon sliced green onion; 3 egg whites; Balsamic Dressing; 1/3 cup balsamic vinegar; 2/3 cup olive oil; 1 tablespoon Dijon mustard; 2 tablespoons chopped fresh herbs (chef's choice); salt and pepper; 1 dash water

Servings: persons

Crab Cakes
3/4 lb lump crabmeat, well drained
2 tablespoons roasted bell peppers, diced
2 tablespoons chopped fresh parsley
1 tablespoon sliced green onion
3 egg whites
Balsamic Dressing
1/3 cup balsamic vinegar
2/3 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh herbs (chef's choice)
salt and pepper
1 dash water

1
---To Make The Dressing---.
2
In a blender or food processor, thoroughly mix the vinegar and mustard.
3
Then, with the motor running, slowly add the olive oil.
4
When the oil is well incorporated, add the fresh herbs, salt, pepper, water and mix thoroughly.
5
---To Make The Crab Cakes---.
6
Whip the egg whites until they are stiff.
7
Place all the other crab cake ingredients in a bowl and add the egg whites on top.
8
Blend and pat into 4 cakes.
9
Next heat a large skillet on high heat and cook all 4 at one time.
10
Pour in a little oil and fry on each side for 11/2 to 2 minutes.
11
Serve immediately on a bed of fresh seasonal greens with the balsamic dressing drizzled around.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Crab Cakes, 3/4 lb lump crabmeat, well drained, 2 tablespoons roasted bell peppers, diced, 2 tablespoons chopped fresh parsley, and more.

Yes, Balsamic Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Balsamic Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions