Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick vegetable spray; 1/2 lb. lump crab meat, flaked; 1 Tbsp. Dijon mustard; 1 Tbsp. margarine, melted; 1 egg; 1 1/2 tsp. lemon juice; 1/2 tsp. Worcestershire sauce; pinch of cayenne pepper; 1/8 tsp. salt; 2 dashes Tabasco sauce; 1/2 c. soft bread crumbs

Servings: persons

nonstick vegetable spray
1/2 lb. lump crab meat, flaked
1 Tbsp. Dijon mustard
1 Tbsp. margarine, melted
1 egg
1 1/2 tsp. lemon juice
1/2 tsp. Worcestershire sauce
pinch of cayenne pepper
1/8 tsp. salt
2 dashes Tabasco sauce
1/2 c. soft bread crumbs

1
Preheat oven to 400u00b0.
2
Spray cookie sheet with nonstick vegetable spray.
3
Combine crab meat, mustard, margarine, egg, lemon juice, Worcestershire sauce and seasonings.
4
Add 2 to 4 teaspoons bread crumbs to bind.
5
Shape into 4 cakes (use about 1/2 cup mixture each).
6
Roll in remaining crumbs; place on prepared cookie sheet.
7
Bake 20 to 25 minutes or until lightly browned, turning cakes over halfway through cooking time.
8
Serve with lemon wedges, if desired.

kcal

Calories

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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 11 ingredients. The key ingredients include: nonstick vegetable spray, 1/2 lb. lump crab meat, flaked, 1 Tbsp. Dijon mustard, 1 Tbsp. margarine, melted, and more.

Yes, 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.

Crab Cakes

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