Crab Cakes

Show: Healthy Appetite with Ellie Krieger Episode: Two Easy Dinner Parties

Rated: 5 stars out of 5Rate itRead users' reviews (72)

RECIPE
COMMENTS & REVIEWS(72)

Cook Time:
20 min
Level:
Easy
Yield:
4 (2 crab cake) servings

Times:

Prep: 30 min
Inactive Prep: 30 min
Cook: 20 min
Total:: 1 hr 20 min

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Ingredients

Nonstick cooking spray
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
Dash hot sauce
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 pound lump crab, picked over for cartilage
3/4 cup dry bread crumbs
1/4 teaspoon salt
Freshly ground black pepper
Smarter Tartar Sauce, recipe follows

Directions

Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.

In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.

Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.

Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Smarter Tartar Sauce:

6 tablespoons nonfat plain yogurt

2 tablespoons mayonnaise

1 scallion, finely chopped

1/4 cup finely chopped sour pickles

1 tablespoon chopped capers

Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine.

Yield: 3/4 cup

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Comments & Reviews

recipe Crab Cakes
emma fyffe, AL 09-09-2009
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Better than fried!!!
Rated: 5 stars out of 5

these were the best crab cakes ever! I used my own tartar sauce recipe and they tasted wonderful. I'll be enjoying them for... lunch too!Read more
recipe Crab Cakes
Cheri Mooresville, NC 08-23-2009
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Very Tasty
Rated: 5 stars out of 5

I fixed this last night and it was great. This is a keeper even with the changes that I made. Because of the price of crab... meat per pound I used Imatation crab meat, instead of bell pepper I used celery, and instead of scallion I used red onion. I also used 1/2 cup of the breading in the mixture and used 1/4 cup of breading in the shallow dish. The crab cakes held together and were not dry. I also made the Smarter Tartar Sauce with a few changes. Instead of the scallion, I used red onion. Instead of the sour pickles, I used the sweet pickle relish. Instead of the capers, I used a couple of teaspoons of hot sauce. Thanks for a good crab cake, best I have ever fixed. Cheri from Mooresville, NCRead more
recipe Crab Cakes
Scott n, NC 08-22-2009
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Great Recipe
Rated: 4 stars out of 5

Easy to make. These were lighter than their fried brethren and even impressed several self proclaimed "Crab Cake snobs".... Enjoy.Read more
recipe Crab Cakes
Natasha Tamarac, FL 07-06-2009
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Unbelievable
Rated: 5 stars out of 5

These turned out to be incredible. I had never made crab cakes before, and decided to based on all of the positive reviews... this recipe had garnered. I doubled the recipe because I was cooking for 6 people who all love crab cakes. I used a combination of 1 lb. claw meat, 8 oz. of lump, and 8 oz. of jumbo lump meat. Also, in terms of quantities, i went a little over the called for amounts, especially with the worcestshire, dijon, and hot sauce just because we also like things really flavorful. I also used whole wheat panko bread crumbs, and added an extra egg to help add some more "glue." With the bread crumbs, i found it easier to use all the bread crumbs in the mixture, and not coat the cakes in the end- this was too time consuming and meticulous. My husband had a grand idea to wrap each cake in a slab of bacon prior to baking to help keep them together and to add some flavor. I will not be able to eat crab cakes in a restaurant after this. I received nothing but praise, and the leftovers taste even yummier than when they first came out of the oven!Read more
recipe Crab Cakes
Cameron St. Petersburg, FL 06-29-2009
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Great!
Rated: 5 stars out of 5

These crab cakes were very good. I used leftover snow crab meat instead of jumbo lump and it was still great though they did... fall apart a little bit in the oven. I recently tried Ina's crab cake recipe and these were not only more appealing to the eye but they also tasted better than her not-so-healthy ones.Read more
recipe Crab Cakes
Dana Bessemer, PA 05-30-2009
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Best Ever
Rated: 5 stars out of 5

These are the best crab cakes ever. I am spoiled by them. I can no longer eat crab cakes in a restaurant because these are... soooo full of crab. I made them just as directed including the Smarter Tartar and my husband went nuts. They do tend to be slightly dry but the payoff is all that crab! I have also used the Smarter Tartar as a spread on sourdough and ham sandwiches and have been delighted. I do add a bit of cayenne to the Tartar as we like things spicy in our household. Easy to make, easy on the eye and easier to eat!Read more