Family Favorite Crab Cakes

Crab Cakes
crab cakes. Francesca Yorke Getty Images
    30 mins
these family favorite crab cakes are flavored with green onions and seasonings. The reduced-fat mayonnaise and egg whites helps keep them light.

What You'll Need

  • 2 6-1/2 oz. cans back fin lump crab meat or 3/4 lb. fresh crab (about 2-1/2 cups)
  • 2 tbsp. reduced-fat mayonnaise
  • 1 Tbsp. Worcestershire sauce
  • Several drops hot pepper sauce
  • 4 green onions, chopped
  • 2 Tbsps. dry mustard
  • Salt and freshly ground pepper, or to taste
  • 2 egg whites
  • 1 cup cracker crumbs
  • Olive oil spray

How to Make It

Drain crab meat and flake with a fork, picking out any shell or cartilage.

Put crabmeat in a bowl. Add the mayonnaise, Worcestershire sauce, hot pepper, green onions, dry mustard, pepper and salt. Blend in the egg whites.

Shape into 4 cakes about 4 inches across. Place cracker crumbs on a plate and season with salt and pepper.

Roll crab cakes in crumbs, making sure both sides are coated.

Heat a nonstick skillet on medium heat.

Spray with olive oil spray.

Add crab cakes to the hot skillet and cook 5 minutes. Turn and cook 5 more minutes.

Shared by Coweyes Brown

4 Servings

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