Seafood is one of my favorite types of food. If I could, I would eat it all day long and I waited a really long time to make crab cakes. I could never find the lump crab meat in the seafood section here and one of my friends told me it was in a can. That can was rather expensive too, like 17.99. A good thing I had all the rest of the ingredients for it and you probably do too. Everyone should have bread crumbs, an egg, and mayo in their pantry.
Let’s face it, I live in the wrong part of the United States to be loving seafood. I need to be living on the East or West coast for that because all the seafood I get comes frozen. They still say frozen is best though because they freeze the seafood at it’s very best. I don’t know how true that is though. I might be buying more crab meat to treat myself to this wonderful meal every now and then. The nice thing is instead of of crab you can use just about any type of seafood for this!
Crab cakes is kind of an odd name for this dish. It should be called a crab patty because they look like a hamburger patty. Ha! I topped off my crab cakes with a little chopped avocado, diced tomatoes, and tarter sauce.Print
- 16 oz of lump crab meat
- 1 large egg
- 4 tablespoons of light mayo
- 1/2 cup of panko bread crumbs
- 2 tsp of parsley flakes
- 1 tsp of Old Bay Seasoning
- salt and pepper to taste (optional)
- 1 tablespoon of Olive Oil
- Add all the ingredients (except the olive oil) to a bowl and gently mix it all together.
- Shape the crab mixture into patties, I got 6 of them.
- In a skillet heat the olive oil over medium heat. Place the patties in the skillet, a few at a time, I did 5 at a time, and cook until golden brown, about 5 min per side. Gently flip them over and cook for another 5 minutes until golden brown. Repeat with remaining patties.
- Serve with your favorite side dish.
Smart points per crab cake: 3
Makes 6 servings
- Serving Size: 1
- Calories: 153
- Sugar: 4
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 14
- Fiber: 0
- Protein: 6