Ingredients Jump to Instructions ↓

  1. 10 ounces fresh lump crabmeat

  2. 1/2 cups fresh white or sourdough bread crumbs, divided

  3. 1/4 cup chopped green onions

  4. 1/2 cup fat-free or reduced-fat mayonnaise, divided

  5. 1 egg white, lightly beaten

  6. 2 tablespoons coarse grain or spicy brown mustard, divided

  7. 3/4 teaspoon hot pepper sauce, divided

  8. 2 teaspoons olive oil, divided

  9. Lemon wedges

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°F. Pick out and discard any shell or cartilage from crabmeat. Combine crabmeat, 3/4 cup bread crumbs and green onions in medium bowl. Add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce; mix well. Using 1/4 cup mixture per cake, shape into 8 (1/2-inch-thick) cakes. Roll crab cakes lightly in remaining 3/4 cup bread crumbs.

  2. Heat large nonstick skillet over medium heat; add 1 teaspoon oil. Add 4 crab cakes; cook 4 to 5 minutes per side or until golden brown. Transfer to serving platter; keep warm in oven. Repeat with remaining 1 teaspoon oil and crab cakes.

  3. To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl; mix well.

  4. Serve crab cakes warm with lemon wedges and dipping sauce.


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