Light Crab Cakes Recipes

EASY CRAB CAKES

Steps:

• Mix crabmeat, eggs, mayonnaise, red and green bell peppers, parsley, baking powder, Worcestershire sauce, and seafood seasoning in a large bowl until blended.
• Spray a large skillet with cooking spray and heat over medium-high heat.
• Working in batches, use a tablespoon to carefully spoon poker chip-sized mini "cakes" into the skillet; batter will be loose. Cook on one side until firm, about 2 minutes. Flip and cook until lightly browned and heated through, about 1 minute more.

LIGHT CRAB CAKES

Steps:

• Reserve 1 cup of the bread crumbs to coat crab cakes.
• Mix remaining ingredients well, adding crab last and coating gently.
• Shape into eight 1/2 inch thick patties.
• Coat patties with remaining bread crumbs.
• Heat 1 tbsp oil in 9 inch skillet over medium high heat.
• Gently place 4 patties in skillet.
• Cook for 3 minutes per side.
• Repeat with remaining 4 patties.

EASY CRAB CAKES

Steps:

• In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.