Close
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 cakesJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 cakes
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 cakes
Yield:
4 cakes
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1large egg2tablespoonsmayonnaise2teaspoonsDijon mustard¼teaspoonground pepperPinch of saltPinch of cayenne pepper¼cupchopped scallions12ouncesjumbo lump crabmeat, drained and picked over¾cuppanko breadcrumbs, preferably whole-wheat2tablespoonsextra-virgin olive oilLemon wedges for serving
Cook Mode(Keep screen awake)
Ingredients
1large egg
2tablespoonsmayonnaise
2teaspoonsDijon mustard
¼teaspoonground pepper
Pinch of salt
Pinch of cayenne pepper
¼cupchopped scallions
12ouncesjumbo lump crabmeat, drained and picked over
¾cuppanko breadcrumbs, preferably whole-wheat
2tablespoonsextra-virgin olive oil
Lemon wedges for serving
DirectionsWhisk egg, mayonnaise, mustard, pepper, salt and cayenne in a medium bowl until combined. Stir in scallions. Add crab and panko; stir to combine. Form the mixture into four 1/2-inch-thick patties.Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the crab cakes and cook, turning once, until golden brown, 4 to 5 minutes per side. Serve with lemon wedges.Associated RecipesCitrus-Arugula SaladOriginally appeared: EatingWell Magazine, March 2019
Directions
Whisk egg, mayonnaise, mustard, pepper, salt and cayenne in a medium bowl until combined. Stir in scallions. Add crab and panko; stir to combine. Form the mixture into four 1/2-inch-thick patties.Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the crab cakes and cook, turning once, until golden brown, 4 to 5 minutes per side. Serve with lemon wedges.Associated RecipesCitrus-Arugula Salad
Whisk egg, mayonnaise, mustard, pepper, salt and cayenne in a medium bowl until combined. Stir in scallions. Add crab and panko; stir to combine. Form the mixture into four 1/2-inch-thick patties.
Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the crab cakes and cook, turning once, until golden brown, 4 to 5 minutes per side. Serve with lemon wedges.
Associated Recipes
Citrus-Arugula Salad
Originally appeared: EatingWell Magazine, March 2019
Rate ItPrint
Nutrition Facts(per serving)265Calories15gFat11gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
