Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb crabmeat (blue or lump, rinsed, drained and picked over); 2 teaspoons olive oil; 1 medium onion, finely chopped; 12 red bell pepper, finely chopped; 12 green bell pepper, finely chopped; 1 egg; ⅓ cup breadcrumbs (packaged or homemade); 1 teaspoon Dijon mustard; 3 tablespoons mayonnaise; 12 lemon, juice of; 1 tablespoon fresh parsley (chooped or 1 teaspoon dried); ¼ teaspoon salt (optional); ⅛ teaspoon cayenne (to taste)

Servings: persons

1 lb crabmeat (blue or lump, rinsed, drained and picked over)
2 teaspoons olive oil
1 medium onion, finely chopped
12 red bell pepper, finely chopped
12 green bell pepper, finely chopped
1 egg
⅓ cup breadcrumbs (packaged or homemade)
1 teaspoon Dijon mustard
3 tablespoons mayonnaise
12 lemon, juice of
1 tablespoon fresh parsley (chooped or 1 teaspoon dried)
¼ teaspoon salt (optional)
⅛ teaspoon cayenne (to taste)

1
Lightly coat a baking sheet with olive oil spray.
2
In a medium pan, heat olive oil over medium-high setting.
3
Saute onion and peppers for 5 to 8 minutes or until softened and browned; place in a large bowl.
4
Add remainder of ingredients; mix together with a fork until well combined.
5
Using a 1/3 or 1/2 cup dry measuring cup, (depending on desired size), scoop out equal portions of crab cake mixture; place on baking sheet.
6
(For hors doeuvre-sized crab cakes, divide into 18 to 24 portions.)
7
Refrigerate crab cakes for 20 minutes.
8
(allows mixture to hold together).
9
Preheat oven to 400 degrees F. Lightly spray crab cakes with olive oil.
10
Bake for 15 minutes.
11
Broil for about 45 seconds until crab cakes are evenly browned.
12
(Be careful not to burn.)
13
Make Ahead: crab cakes may be assembled and refrigerated, covered up to 1 day ahead.
14
May also be baked up to 3 days ahead.
15
Reheat at 300 degrees F for about 10 minutes or until hot.
16
May also be frozen for up to 4 months.

447

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: 1 lb crabmeat (blue or lump, rinsed, drained and picked over), 2 teaspoons olive oil, 1 medium onion, finely chopped, 12 red bell pepper, finely chopped, 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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