Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb lump crabmeat, flaked (fresh, frozen or canned and drained); 1 tablespoon Dijon mustard; 1 tablespoon margarine, melted; 1 large eggs, beaten or 1/4 cup egg substitute; 2 teaspoons fresh lemon juice; 1 teaspoon Worcestershire sauce; 1/8 teaspoon salt; 1 pinch cayenne pepper; 2 dashes hot pepper sauce; 3/4 cup soft breadcrumbs or 1 1/2 pieces white bread, finely crumbled; 1 small lemon, cut in wedges

Servings: persons

1/2 lb lump crabmeat, flaked (fresh, frozen or canned and drained)
1 tablespoon Dijon mustard
1 tablespoon margarine, melted
1 large eggs, beaten or 1/4 cup egg substitute
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1 pinch cayenne pepper
2 dashes hot pepper sauce
3/4 cup soft breadcrumbs or 1 1/2 pieces white bread, finely crumbled
1 small lemon, cut in wedges

1
Preheat the oven to 400 degrees F.
2
Prepare a cookie sheet with nonstick pan spray.
3
In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worchestershire sauce, salt, pepper, and pepper sauce.
4
Add 1/4 cup of the bread crumbs; mix well.
5
If time permits, chill for an hour or more.
6
Shape the crab mixture into 4 patties about 3/4 inch thick (use about 1/2 cup mixture for each).
7
Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet.
8
Bake for 20 to 25 minutes, or until lightly browned, turning the cakes midway through the cooking time.

134

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 11 ingredients. The key ingredients include: 1/2 lb lump crabmeat, flaked (fresh, frozen or canned and drained), 1 tablespoon Dijon mustard, 1 tablespoon margarine, melted, 1 large eggs, beaten or 1/4 cup egg substitute, 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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