Crab Cakes

  • Prep 15 min
  • Total 25 min
  • Servings 6

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
120mg
39%
Sodium
690mg
29%
Potassium
410mg
12%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
2g
Protein
22g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
15%
15%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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