There’s no need to be crabby when you have a crab cake recipe as great as this one. We used fresh crab meat so it felt like we were right by the ocean. Seaside meal, anyone? This recipe uses savory meat that pairs well with the colorful chunks of red pepper and green onions. These flavors are only further amplified by the garlic powder and cayenne pepper included in the recipe, and it’s made even more fresh by the lemon juice. The zest and flavor of these crab cakes can’t be beat! You have a variety of textures, like the crispy exterior layer followed by a soft crab mixture that almost melts in your mouth. This is an easy recipe for a weeknight where you just want to mix ingredients together, form patties, and slide them onto the skillet. In a matter of minutes you’ll have scrumptious crab cakes waiting for you. These also freeze well so if you find that you only want to have one or two that week, pop them in the freezer for later. After one bite you’ll already feel like you’re by the Pacific ocean with the wind breezing through your hair and the chirp of seagulls behind you…Are you ready? Let’s get cookin’!
Squeeze out all of the excess fluid from the crab before adding it to the mixture
Chill the mixture for at least 30 minutes before cooking
16 oz crab meat (fresh or canned) drained
1 cup bread crumbs
2 green onions, diced
¼ cup diced red pepper
1 beaten egg
¼ cup reduced fat mayo
1Tbsp lemon juice
½ tsp garlic powder
1/8 tsp cayenne pepper or chili powder (if you don’t want too much heat)
1 Tbsp Oil
Mix together crab meat, 1/3 cup of bread crumbs and the rest of the ingredients
Chill mixture for 30 minutes. Pack tightly into patties.
Bread the patties with remaining 2/3 cup bread crumbs
Heat the oil over medium high heat and then add crab cakes. Cook for 3-4 minutes then flip cakes. Cook an additional 3-4 minutes. Take off heat and serve. You can garnish with chives and lemon juice.