Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

These fresh-tasting, easy crab cakes are perfect for dinner any night of the week--just serve them with a simple, low-carb mustard sauce or 1/2 tablespoon of mayonnaise.

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
12 mini crab cakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix crabmeat, eggs, mayonnaise, red and green bell peppers, parsley, baking powder, Worcestershire sauce, and seafood seasoning in a large bowl until blended.

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  • Spray a large skillet with cooking spray and heat over medium-high heat.

  • Working in batches, use a tablespoon to carefully spoon poker chip-sized mini "cakes" into the skillet; batter will be loose. Cook on one side until firm, about 2 minutes. Flip and cook until lightly browned and heated through, about 1 minute more.

Nutrition Facts

198 calories; protein 31.8g; carbohydrates 2.6g; fat 6.1g; cholesterol 163.9mg; sodium 887.8mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
09/14/2020
I hate to do this but I've never had a crab cake fail until this recipe. Taste was fine, method however was not. The batter is too loose and by the time they set enough to be able to flip, they were too done and had a spongy pancake like texture. What you see in my picture is as written. For the rest of the batch I used oil instead of the non-stick spray. They still didn't hold together but color and texture improved. Read More