Easy Homemade Crab Cakes
Ingredients
The crab cake mixture
-
2
cans
fancy white lump crab meat (drained)
-
2
whole
eggs (lightly beaten)
-
1
small
green onion (trimmed and diced)
-
2
tablespoons
pimentos (diced)
-
1
teaspoon
lemon juice
-
1
teaspoon
Dijon mustard
-
½
teaspoon
salt
-
to taste
pepper
-
½
cup
whole-wheat breadcrumbs (for the mixture)
For coating and cooking
-
⅓
cup
whole-wheat breadcrumbs (to coat the crab cakes)
-
as needed
olive oil (for cooking)
For serving
-
as needed
greens
-
as needed
sour cream
-
1
whole
lemon (cut into wedges)
-
as needed
pimentos
Instructions
- Mix the crab, eggs, green onion, pimentos, lemon juice, mustard, salt, pepper, and ½ cup breadcrumbs in a large bowl until combined.
- Form the mixture into six 3-inch cakes, squeezing out excess liquid.
- Coat each cake in the remaining ⅓ cup breadcrumbs.
- Heat olive oil in a skillet over medium-low heat.
- Cook the cakes until golden brown on both sides, about 3 to 5 minutes per side.
- Serve over greens with sour cream and lemon wedges on the side.
Nutrition Facts (estimated)
Servings
6
Calories
69
Total fat
2g
Total carbohydrates
13g
Total protein
3g
Sodium
305mg
Cholesterol
55mg
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