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.
Crab Cakes
- Prep Time 15 min
- Total 25 min
- Servings 6
- Ingredients 11
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
Make With
Progresso Breadcrumbs
Instructions
-
Step1In 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.
-
Step2In 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.
Nutrition
330
Calories
18g
Total Fat
22g
Protein
20g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 330
- Calories from Fat
- 160
- 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
1Tips from the Betty Crocker Kitchens
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