You can use fresh, frozen or canned crab meat in this recipe. If you are using canned crab meat, remember to rinse it well first to remove any excess salt. You can also make smaller crab cakes to serve as an appetizer.
120 g
crab meat
chopped fresh parsley
1
clove garlic
1/4 cup
diced red pepper
1
green onion, chopped
1
egg
1 tsp
lemon juice
1/4 cup
bread crumbs
black pepper to taste
vegetable oil for the frying pan
- Combine all of the ingrediants together.
- Divide the mixture into 8 equal parts.
- Form the crab cakes by hand, making sure to squeeze out any excess liquid.
- Heat a frying pan over medium-high heat and add enough vegetable oil to coat the bottom of the pan.
- Saute the crab cakes for approximately 2 minutes on each side or until golden brown.
- Serve immediately.
Servings per recipe: 8
Serving size: 1 crab cake
1 protein
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
Going to try this one tonight!
Made this for my wife and I on Valentines Day. These were absolutely fantastic.
i haven’t tried them yet but i like try make them but was wondering if i use the crab meat that’s in a can do i drain the liquid first
Hi Angela,
If you are using canned crab meat, remember to rinse it well first to remove any excess salt.You should also make sure to squeeze out any excess liquid when you are forming the cakes. We’d love to hear your feedback once you try them.