Crab Cakes

Crab Cakes

Make these restaurant-style golden brown crab cakes on stove top in just 25 minutes and in two easy steps.

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 120mg;
  • Sodium 690mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 22g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.