Crab Cakes
Recipe from Betty Crocker

Try this crab cake recipe from Betty Crocker.


Crab Cakes

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Servings: 6 servings
Prep Time: 15 mins
Total Time: 25 mins
Related Categories: Appetizers, Crab Cake Appetizers, Crab Cakes, Crab Cakes
 
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Ingredients
  • 1/3  cup
    mayonnaise or salad dressing
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  • 1  large
    egg
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  • 1 1/4  cups
    soft bread crumbs (about 2 slices bread)
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  • 1  teaspoon
    ground mustard
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    ground red pepper (cayenne), if desired
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  • 1/8  teaspoon
    pepper
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  • 2  medium
    green onions, chopped (2 tablespoons)
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  • 3  cans
    crabmeat, well drained, cartilage removed and flaked (6 ounces each)
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  • 1/4  cup
    Progresso® plain bread crumbs
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  • 2  tablespoons
    vegetable oil
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Directions
1.
In medium bowl, mix mayonnaise and egg with wire whisk. Stir in remaining ingredients except plain bread crumbs and oil. Shape mixture into 6 patties, about 3 inches in diameter (mixture will be moist). Coat each patty with plain bread crumbs.
2.
In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.
Nutrition information
Calories 330 (Calories from Fat 160); Total Fat 18g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 120mg; Sodium 690mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 2g); Protein 22g. Daily Values: Vitamin A 4%; Vitamin C 2%; Calcium 15%; Iron 15%. Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 Lean Meat; 2 Fat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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