Crab Cakes

READY IN: 35mins
Recipe by Lorrie in Montreal

Diabetic friendly. Serve with lemon wedges.

Top Review by loof751

These were terrific crab cakes! I did let the mixture chill for a couple of hours and was really worried when I began to make the cakes, as they didn't seem to be holding their shape. No worries tho, they baked up perfectly - nice and brown and crispy. The dijon flavor was perfect with these. I served them with recipe #215235 and it was a fresh and wonderful meal - thanks for sharing!

Ingredients Nutrition


  1. Preheat the oven to 400 degrees F.
  2. Prepare a cookie sheet with nonstick pan spray.
  3. In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worchestershire sauce, salt, pepper, and pepper sauce.
  4. Add 1/4 cup of the bread crumbs; mix well.
  5. If time permits, chill for an hour or more.
  6. Shape the crab mixture into 4 patties about 3/4 inch thick (use about 1/2 cup mixture for each).
  7. Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet.
  8. Bake for 20 to 25 minutes, or until lightly browned, turning the cakes midway through the cooking time.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a