Crab Cakes

Enjoy these crab cakes as an appetizer with mustard sauce or lemon aioli or as a main with slaw, potatoes, and green beans.

Recipe Information

Total Time: 30 minutes

Servings: 8 cakes

Ingredients

• 1 pound lump crab meat, drained and picked off shells

• 1/2 cup Panko bread crumbs

• 1 egg, beaten

• 4 tablespoons light mayonnaise

• 2 teaspoons Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 lemon, juice, and zest

• 1 tablespoon fresh basil, minced

• 2 scallions, minced

• 1 teaspoon paprika

• 1/4 teaspoon crushed red pepper flakes

• 1/4 teaspoon ground allspice

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons vegetable oil

Preparation

In a large bowl, gently mix all of the ingredients except for the oil. Form the mixture into 8 equal-sized patties and set aside. Heat a large skillet over medium-high heat. Add the vegetable oil. When the oil is hot, gently place the crab cakes in the pan and saute for 4-5 minutes on each side until they are browning on the outsides and cooked through inside. Serve with fresh lemon wedges.

Serving Suggestion

Crab cakes are a special party appetizer, topped with a dollop of mustard sauce, or lemon or lime aioli. Serve with creamy or tangy coleslaw, crisp green beans, steamed or roasted fingerling potatoes, and corn for a festive meal.

Nutritional Information

131 calories, 6 g. fat, 81 mg. cholesterol, 378 mg. sodium, 7 g. carbohydrate, 0 g. fiber, 12 g. protein

Recipe courtesy of grocery.coop.