Crab Cakes Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 29, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 12 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 beaten egg 1 cup soft bread crumbs 3 tablespoon mayonnaise or salad dressing 2 tablespoon thinly sliced green onion (1) 1 tablespoon snipped fresh dill or 1 teaspoon dried dill 1 teaspoon seafood seasoning ¼ teaspoon black pepper 1 16 ounce can pasteurized crabmeat or two 6-1/2-ounce cans crabmeat, drained, flaked, and cartilage removed 3 tablespoon fine dry bread crumbs 2 teaspoon cooking oil 1 recipe Red Pepper Relish (see recipe below) (optional) Red Pepper Relish ½ 7 ounce jar roasted red sweet peppers, drained and chopped 1 tablespoon oil-packed dried tomatoes, drained and chopped ¼ teaspoon seafood seasoning 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). Red Pepper Relish 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. Prepare as above through step 1. Cover and chill for up to 24 hours. Bake or fry as directed. Rate it Print Nutrition Facts (per serving) 219 Calories 13g Fat 9g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 219 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 10% Cholesterol 149mg 50% Sodium 690mg 30% Total Carbohydrate 9g 3% Total Sugars 1g Protein 16g Vitamin C 0.6mg 3% Calcium 90.9mg 7% Iron 0.9mg 5% Potassium 43mg 1% Folate, total 20.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.