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Crab Cakes

Crab Cakes

Crab Cakes

An authentic recipe for Maryland's favorite seafood appetizer. Spicy flavor is added to these mouthwatering crab cakes with Extra Spicy Seasoning Blend and chopped green onions.

Ingredients

  • ¼ c. thinly sliced green onions or chopped chives
  • 4 lemon wedges
  • 2 tsp. canola oil
  • 2 tbsp. low-fat tartar sauce (optional)
  • 1 tbsp. Extra Spicy Seasoning Blend
  • 2 large egg whites
  • 2 6-oz. cans white crabmeat, well drained
  • ½ c. plain dry breadcrumbs, divided

Directions

  1. Spoon 2 tablespoons of the breadcrumbs onto a small plate; set aside.
  2. Combine crabmeat, remaining breadcrumbs, egg whites, green onions and Extra Spicy Seasoning Blend in a medium bowl, mixing well.
  3. Shape to form four patties, about 3 inches in diameter and 1/2-inch thick.
  4. At this point, crab cakes may be refrigerated up to 4 hours before cooking.
  5. Heat oil in a large nonstick skillet over medium heat until hot.
  6. Dip crab cakes lightly in reserved breadcrumbs to coat both sides.
  7. Add to skillet and cook, turning once, until golden brown, about 4 minutes per side.
  8. Serve immediately with lemon wedges and, if desired, tartar sauce.