Crab Cakes (Canned Crab)
Created by Roxanne on January 25, 2012
- Servings: 2
- Prep Time: 19m
- Cook Time: 6m
- Recipe #4321
Ingredients
- 12 ounces crabmeat (2 cans, 6 ounce each, white or lump crabmeat, drained)
- 1 large egg, beaten
- 1 tablespoon lemon juice
- 1/2 cup bread crumbs, dry (or cracker crumbs)
- 1/4 cup green onion, chopped
- 1/4 cup red peppers, chopped (roasted)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder (or 1 clove fresh garlic minced finely)
- 1/8 teaspoon Old Bay Seasoning (optional)
- 2 tablespoons oil (vegetable oil, for cooking)
How to Make
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Step 1: Open the can and place the crabmeat in a bowl of ice water for 10 minutes.
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Step 2: Drain the canned meat and pat dry. I used a fine mesh strainer. This helps remove the canned taste from the crabmeat.
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Step 3: Place the crabmeat in a large mixing bowl and add the egg, green onions, red pepper, lemon juice, Worcestershire sauce, garlic powder, Worcestershire sauce, Old Bay and bread crumbs.
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Step 4: Mix all the ingredients together until well combined.
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Step 5: Divide mixture and form into four crab cakes. I used an ice cream scoop to do this part. They are really delicate.
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Step 6: Heat oil in skillet and cook crab cakes for 3-4 minutes on each side or until golden brown.
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Step 7: Serve as desired.
Nutritional Facts
- Serving Size: 1 (88.9 g)
- Calories 201.3
- Total Fat - 16.6 g
- Saturated Fat - 2.8 g
- Cholesterol - 104.2 mg
- Sodium - 165.8 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 0.9 g
- Sugars - 2.1 g
- Protein - 5 g
- Calcium - 57.4 mg
- Iron - 1.4 mg
- Vitamin C - 12 mg
- Thiamin - 0.1 mg