Crab Cakes: The Best Crab Cakes Recipe from Cook'n

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	Crab Cakes

Serves: 6

Fast! Prep: 15 min; Cook: 10 min

Print this Recipe

   1/4 cup mayonnaise or salad dressing
   1 large egg
   1 1/4 cups soft bread crumbs (about 2 slices bread)
   1 teaspoon ground mustard
   1/4 teaspoon salt
   1/8 teaspoon pepper
   2 medium green onions, chopped (2 tablespoons)
   2 (6-ounce) cans (each) crabmeat, drained, cartilage removed and flaked
   2 tablespoons vegetable oil
   1/4 cup dry bread crumbs

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1. Mix mayonnaise and egg in medium bowl. Stir in remaining ingredients except oil and dry bread crumbs. Shape mixture into 6 patties, about 3 inches in diameter.

2. Heat oil in 12-inch skillet over medium heat. Coat each patty with dry bread crumbs. Cook in oil over medium heat about 10 minutes, turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.

*3/4 pound cooked crabmeat, flaked, can be substituted for the canned crabmeat.

NUTRITION FACTS: 1 Serving:; Calories 195 (Calories from Fat 115); Fat 13g (Saturated 2g); Cholesterol 90mg; Sodium 440mg; Carbohydrate 8g (Dietary Fiber 0g); Protein 14g % DAILY VALUE:; Vitamin A 2%; Vitamin C 2%; Calcium 8%; Iron 6% DIET EXCHANGES:; 1/2 Starch; 2 Very Lean Meat; 2 Fat

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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