Crab Cakes

Makes 4
Prep 15 m
Cook 20 m



  1. 1 of 4 Heat 1/2 tablespoon of the oil in large nonstick skillet over medium heat. Add red pepper; cook for 4 minutes. Add green onion; cook 2 minutes more. Remove from heat.
  2. 2 of 4 Whisk together mayonnaise, lemon juice, egg, egg white and mustard in medium-size bowl. Stir in red-pepper mixture, fresh bread crumbs and crab.
  3. 3 of 4 Place dry bread crumbs in pie plate. Shape crab mixture into eight 4-inch patties, using about 1/3 cup for each. Coat both sides of patties with crumbs.
  4. 4 of 4 Wipe out the skillet with paper toweling. Heat half of remaining oil in skillet over medium-low heat. Add crab cakes; cook for 5 minutes or until crispy-browned. Flip cakes over. Add remaining oil to skillet; cook 5 minutes more or until crispy-browned. Serve with fresh lemon wedges or tartar sauce.
Nutrition Information for Crab Cakes
Servings Per Recipe: 4
Per Serving: 550 mg sodium, 74 mg chol., 9 g Fat, total, 33 g carb., 15 g pro., 278 kcal cal.