Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 egg whites, slightly beaten; 2 Tbsp. reduced-calorie mayonnaise; 2 tsp. chopped fresh parsley; 1 1/4 tsp. Old Bay seasoning; 1 tsp. reduced-sodium Worcestershire sauce; 1 tsp. dry mustard; 1/4 tsp. pepper; 1/2 c. soft breadcrumbs; 1 lb. fresh lump crabmeat, drained; olive oil-flavored vegetable cooking spray

Servings: persons

2 egg whites, slightly beaten
2 Tbsp. reduced-calorie mayonnaise
2 tsp. chopped fresh parsley
1 1/4 tsp. Old Bay seasoning
1 tsp. reduced-sodium Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. pepper
1/2 c. soft breadcrumbs
1 lb. fresh lump crabmeat, drained
olive oil-flavored vegetable cooking spray

1
Combine first 7 ingredients.
2
Stir in breadcrumbs and crabmeat and shape into 8 (2 1/2-inch) patties.
3
Place on a baking sheet lined with wax paper.
4
Chill 30 minutes.
5
Coat a large nonstick skillet with cooking spray.
6
Place over medium high heat until hot.
7
Add crab cakes.
8
Cook 3 minutes on each side or until browned.
9
4 servings.

244

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 10 ingredients. The key ingredients include: 2 egg whites, slightly beaten, 2 Tbsp. reduced-calorie mayonnaise, 2 tsp. chopped fresh parsley, 1 1/4 tsp. Old Bay seasoning, 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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