SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Crab Cakes

Makes: 4 servings
Serving size: 2 crab cakes
Prep 20 mins Bake 450°F 12 mins
Crab Cakes
Ingredients
  • 1  beaten egg
  • 1  cup  soft bread crumbs
  • 3  tablespoons  mayonnaise or salad dressing
  • 2  tablespoons  thinly sliced green onion (1)
  • 1  tablespoon  snipped fresh dill or 1 teaspoon dried dill
  • 1  teaspoon  seafood seasoning
  • 1/4  teaspoon  black pepper
  • 1 16  ounce can  pasteurized crabmeat or two 6-1/2-ounce cans crabmeat, drained, flaked, and cartilage removed
  • 3  tablespoons  fine dry bread crumbs
  • 2  teaspoons  cooking oil
  • 1  recipe Red Pepper Relish (see recipe below) (optional)
Directions

1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crabmeat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.

2. Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crabcakes pressing to adhere. Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until light brown. (Or, do not place in baking pan; coat with crumbs as above. In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.) Serve crab cakes with Red Pepper Relish (see recipe below), if desired. Makes 4 servings (2 crab cakes per serving).

From the Test Kitchen
  • Prepare as above through step 1. Cover and chill for up to 24 hours. Bake or fry as directed.
Red Pepper Relish

Yield: 1/2 cup
Ingredients
  • 1/2 7  ounce jar  roasted red sweet peppers, drained and chopped
  • 1  tablespoon  oil-packed dried tomatoes, drained and chopped
  • 1/4  teaspoon  seafood seasoning
Directions

1. In a small bowl combine half of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/2 cup); drained and chopped oil-packed dried tomatoes; and seafood seasoning. Makes about 1/2 cup.

Nutrition Facts (Crab Cakes)
  • Servings Per Recipe 4,
  • cal. (kcal) 219,
  • Fat, total (g) 13,
  • chol. (mg) 149,
  • sat. fat (g) 2,
  • carb. (g) 9,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 5,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 16,
  • vit. A (RE) 0,
  • vit. A (IU) 97,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 690,
  • Potassium (mg) 43,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Starch () 1,
  • Lean Meat () 2,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe