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.

No additional tips available.

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

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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.

Balsamic Crab Cakes

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