Crab Cakes
Top this basic crab cake recipe with a quick pepper relish. For convenience, the cakes can be made 1 day before serving, then baked or fried.
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Crab Cakes
Directions
- 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.
- 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
Directions
- 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)
- Per serving:
- 219 kcal ,
- 13 g fat
- (2 g sat. fat ,
- 5 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 149 mg chol. ,
- 690 mg sodium ,
- 9 g carb. ,
- 1 g fiber ,
- 1 g sugar ,
- 16 g pro.