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Crab Cakes

 32 Ratings
9 Comments
  • Prep Time 15 min
  • Total Time 25 min
  • Servings 6
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Crab cakes are a classic restaurant favorite, but it’s easy to make them at home. This crab cake recipe is made directly on the stovetop, and they’re ready in less than 30 minutes. Serve this warm, crispy seafood dinner with a side salad and dipping sauce for a complete crab cake meal.

Ingredients

1/3
cup mayonnaise or salad dressing
1
large egg
1 1/4
cups soft bread crumbs (about 2 slices bread)
1
teaspoon ground mustard
1/4
teaspoon salt
1/4
teaspoon ground red pepper (cayenne), if desired
1/8
teaspoon pepper
2
medium green onions, chopped (2 tablespoons)
3
cans (6 oz each) crabmeat, well drained, cartilage removed and flaked
1/4
cup Progresso™ plain bread crumbs
2
tablespoons vegetable oil

Directions

  • 1 In medium bowl, mix mayonnaise and egg with wire whisk. Stir in remaining ingredients except plain bread crumbs and oil. Shape mixture into 6 patties, about 3 inches in diameter (mixture will be moist). Coat each patty with plain bread crumbs.
  • 2 In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.

Expert Tips

To make salmon cakes in lieu of crab cakes, substitute 1 (15-oz.) can red salmon, drained, for the lump crabmeat.

Cooked shellfish should be moist and slightly chewy; overcooking makes it tough and rubbery. When cooked correctly, crab should turn bright red.

What a classic--golden brown outside, moist and full of crabmeat inside! Crab cakes are also wonderful served as a main course--allow two per person.

Nutrition Information

No nutrition information available for this recipe.

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