Easy Homemade Crab Cakes

Crab cakes are a perfect light summer meal. Try this recipe to treat yourself to an easy (yet upscale) restaurant-quality meal at home!

Prep Time 15

Cook Time 20

Total Time 35

Servings 3" cakes

2 6 ounce cans fancy white lump crab meat drained
2 eggs lightly beaten
1 small green onion trimmed and diced (white and green parts), I used culinary scissors
2 tablespoons pimentos diced, sold jarred
1 teaspoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
pepper to taste
½ cup whole-wheat breadcrumbs for the mixture, regular style, not panko (I buy 365 brand)
⅓ cup whole-wheat breadcrumbs to coat the crab cakes
olive oil for cooking

In a large bowl, mix together the crab, eggs, green onion, pimentos, lemon juice, mustard, salt, pepper, and ½ cup breadcrumbs until well combined. Use your hands to form into six 3-inch cakes, squeezing out (and discarding) any excess liquid as you go.
Spread out the remaining ⅓ cup breadcrumbs on a plate and roll each cake around until well coated. Set aside.
Heat a thin layer of olive oil in a large skillet over medium-low heat. Cook the cakes (in batches, if necessary) until golden brown on both sides, about 3 to 5 minutes per side. Serve over greens and topped with a dollop of sour cream and a lemon wedge on the side.

We recommend organic ingredients when feasible. Omit sour cream to make dairy-free.

Nutrition Facts

Easy Homemade Crab Cakes

Amount Per Serving

Calories 69 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 55mg18%

Sodium 305mg13%

Potassium 28mg1%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

Vitamin A 210IU4%

Vitamin C 7.8mg9%

Calcium 8mg1%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.