Meaty crab cakes


by: Laura Dishes

Summertime means longer days and lighter foods. I love nothing better than sitting at a picnic table and cracking up some Old Bay infused crabs. Lots of finger licking good crabs means one delicious thing…lots and lots of CRAB CAKES!!


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serves: 2

1lb jumbo lump crab meat

3/4 cup whole wheat bread crumbs

1 lemon zested and juiced

3 scallions finely chopped

3/4 cup mayo

1/4 cup Dijon mustard

1/4 tsp salt

1/4 tsp pepper

dash of cayenne pepper

1/4 cup olive oil

Nutrition Facts
Meaty crab cakes

Servings Per Recipe: 2

Amount per Serving

Calories: 593

  • Total Fat: 37.3 g
  •     Saturated Fat: 5.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 170.3 mg
  • Sodium: 1385.8 mg
  • Total Carbs: 35.1 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 4 g
  • Protein: 30.2 g

how is this calculated?

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1.  Preheat oil in a skillet until medium hot. While the oil is heating up mix all remaining ingredients in a bowl and prepare the crab cakes. Place the crab cakes gently into the skillet and cook about 5 minutes on each side until the cake is heated through. Cover a plate with paper towel and place crab cakes on the top to drain any excess oil. Garnish the crab cakes with fresh lemon wedges, scallions, and tartar sauce for dipping. For a healthier option you can pan sear the cakes and bake them in a 350 degree oven for about 15-20 minutes.

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