Crab Cakes

Fresh lump crabmeat makes all the difference in this recipe. In addition to lemon wedges, you can top the crab cakes with a mixture of light sour cream, horseradish, and chives

  • 1. Preheat broiler.

  • 2. Combine first 12 ingredients in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Broil 3 inches from heat for 10 minutes or until browned. Serve with lemon wedges.

  • Wine note: Crab and chardonnay are a classic match because crab is meaty, rich, and sweet and chardonnay is buttery, rich, and a touch sweet, too. The key with these crab cakes is choosing a chardonnay that’s not so oaky or toasty that it will overwhelm the finesse of the crab. A good simple one is Sonoma Vineyards Chardonnay 2006 from Sonoma County, California ($15). —Karen MacNeil

  • Yield

  • 4 servings (serving size: 1 crab cake and 1 wedge)

  • Nutritional Information

  • CALORIES 280(32% from fat); FAT 10.3g (sat 1.7g,mono 2.9g,poly 4.6g); IRON 1.6mg; CHOLESTEROL 72mg; CALCIUM 75mg; CARBOHYDRATE 21.9g; SODIUM 699mg; PROTEIN 25.2g; FIBER 3.4g

Crab Cakes photo

Make Your
Own Cookbook. It's Easy!

TasteBook Turn your favorite
recipes into a beautiful
family cookbook, or...

a fundraiser cookbook, personalized cookbook, online cookbook, junior league cookbook, kids cookbook, or any recipe book, it's easy and fun!

make a cookbook
  • Free Cookbook Software!
    Quick & easy, make your own cookbook in minutes.
  • Free Online Cookbook
    Your digital cookbook, store your recipes in one place.
  • Personalized Cookbook
    Design cookbook from 100 beautiful cover images.

Copyright © 2007 - 2010 TasteBook, Inc. All Rights Reserved.