Traditional Lump Crab Cakes

Traditional Lump Crab Cakes
Source: The American Diabetes Association Diabetes Comfort Food Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary

For delicious, fresh crab cakes, look no further than your own kitchen. Be sure to splurge on jumbo lump crabmeat. This crab cake is all about the crab and has just enough breading and mayo to bind it together. Refrigerating for a half hour is really what keeps these minimally breaded crab cakes together and makes them supremely delicious.

  • Prep time
    10 min
  • Cook time
    16 min
  • Servings
    7 Servings
  • Serving size
    1 crab cake
Dinner Main Dish Lower Carb Seafood
Nutrition Facts

Nutrition Facts

7 Servings

  • Serving Size
    1 crab cake
  • Amount per serving Calories 135

  • Total Fat 6g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 120mg
  • Sodium 470mg
  • Total Carbohydrate 6g
    • Dietary Fiber 0g
    • Total Sugars 1g
  • Protein 14g

Choices/Exchanges: 1/2 Carbohydrate, 2 Lean meat, 1/2 Fat

Dinner Main Dish Lower Carb Seafood
Ingredients

Ingredients

  • lump crabmeat (picked over to remove any cartilage and shells)
    1 lbs
  • light mayonnaise (such as Hellmann’s Light)
    3 tbsp
  • dry breadcrumbs
    3 tbsp
  • Dijon mustard
    2 tbsp
  • green onion (scallion) (minced)
    3 tbsp
  • parsley (minced)
    1 tbsp
  • Old Bay seasoning
    1 tsp
  • red pepper flakes (crushed)
    1/4 tsp
  • egg(s)
    1
  • all-purpose flour
    3 tbsp
  • canola oil
    1 tbsp
Directions

Directions

  1. Combine all ingredients except the flour and canola oil in a large bowl and mix well. Shape the mixture into 7 crab cakes and set on a plate. Cover and refrigerate for 30 minutes to set.

  2. Heat the canola oil in a large 12-inch skillet (preferably cast iron) over medium heat. Dredge each crab cake with flour to lightly coat both sides. Add the cakes to the skillet and cook for about 4–5 minutes per side. Drain on paper towels.

Reviews