Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Crab Cakes Recipe
    Lost? Site Map

    Crab Cakes

    Crab Cakes. Photo by karenury

    1/1 Photo of Crab Cakes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    pwdcrazy's Note:

    This recipe is my modified version of Paula Dean's crab cakes.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cakes

    Units: US | Metric

    Directions:

    1. 1
      Saute onion, garlic, and bell pepper until tender, and cool slightly.
    2. 2
      Mix 1/3 cup bread crumbs, mayonnaise, sour cream, egg, Worchestershire sauce, mustard, lemon juice, horseradish, hot sauce, salt and pepper together in a mixing bowl.
    3. 3
      Stir in sauted onion mixture, and crab meat, combining carefully.
    4. 4
      Form into 5 cakes (1/2 cup measuring cup works well).
    5. 5
      Combine remaining bread crumbs and cayenne pepper on a plate, and carefully coat crab cakes with mixture.
    6. 6
      Saute cakes in non-stick pan coated with oil until golden brown, turning once.
    7. 7
      Serve with favorite dipping sauce.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on October 04, 2009

      55

      These crab cakes made a yummy, quick and easy light lunch. I made them as written, using 1/2 tsp. hot sauce, which gave them a little zing without being too spicy. We liked the added cayenne pepper in the bread crumb coating. Next time, I might add a little extra bread crumbs to the crab cake mixture to stiffen it some, as they were very soft and wanted to fall apart. I served these topped with a squeeze of lemon and with tartar sauce. *Made for Fall 2009 PAC*

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Crab Cakes

    Serving Size: 1 (809 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 207.6
     
    Calories from Fat 74
    35%
    Total Fat 8.2 g
    12%
    Saturated Fat 1.9 g
    9%
    Cholesterol 84.4 mg
    28%
    Sodium 1376.4 mg
    57%
    Total Carbohydrate 13.1 g
    4%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.1 g
    8%
    Protein 20.0 g
    40%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites