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.
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.
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