My husband, Jeff, LOVES crab cakes!  Me, not so much.  I find that often they are heavy and “bready” tasting or have too many ingredients that take away from the crab.  They are also usually very fattening so I would rather save my calories for…perhaps a glass of Chardonnay? 😉

I have tried many recipes in the past and got rave reviews from everyone except for the most important person…me! Then I saw the April edition of Cooking Light Magazine and among its many eye-appealing recipes, the crab cakes caught my eye because it had so few ingredients….exactly what I was looking for!

Crab Cakes  Cooking Light/April 2014
Crab Cakes
Cooking Light/April 2014


Quite surprisingly, the only changes I made to this recipe is to add a half a tablespoon of canola mayonnaise and and additional tablespoon or two of panko crumbs.  I am not including this in the recipe below because I think I needed this addition due to the fact that I used “Jumbo” lump crab meat instead of the regular crab meat.  You may or may not need to add this…I think it is a decision you will have to make based on how well your crab cakes form into patties. 

Jumbo Lump Crab from Publix
Jumbo Lump Crab from Publix

Also, I did not use the accompanying buttermilk dressing recipe because I had been dying to try the Lemon Dill Finishing Sauce from Publix and it was a winner!  Whichever one you choose will do just fine!

Ingredients (Makes 5 crab cakes or 10 mini crab cakes)

1/4 cup chopped fresh chives
1 tablespoon canola mayonnaise
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
2/3 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, shell pieces removed
3 tablespoons canola oil, divided

Addendum to Recipe (6/17/14):  Adding 1 Tablespoon of Old Bay Seasoning really pumped up the flavor, so I highly suggest this new addition to the recipe!


Combine first 6 ingredients (through egg) in a medium bowl, stirring well with a whisk.

First 6 ingredients, combined
First 6 ingredients, combined

Stir in panko. Add crabmeat; stir gently to combine. Let mixture stand for 10 minutes.

Panko added to form a nice fluffy crab mixture
Panko added to form a nice fluffy crab mixture

Divide crab mixture into  equal portions; gently shape each portion into a 3/4-inch-thick patty.  At this point, I put mine in the refrigerator for about 30 minutes. This little trick seems to help them from falling apart during the cooking process.

Crab Cakes formed and ready to chill in the fridge
Crab Cakes formed and ready to chill in the fridge


Preheat oven to 350 degrees.  Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons canola oil to pan; swirl to coat. Add 5 patties to pan; cook 2  to 3 minutes on each side or until golden. Remove patties from pan; and place on baking sheet.  Bake for 10-15 minutes or until heated through. 

Crab Cakes with some Orzo Pasta and Broccolini
Crab Cakes with some Orzo Pasta and Brocolini

Spoon some of the sauce over the top and serve!  (Note:  Try not to use as much sauce as Jeff did in the picture…just so unnecessary! Ha, ha)

Bottom Line:  This was my kind of crab cake.  It focused on the crab not the fillers and I loved it!  Be careful not to try to use too much filler or it will compromise the flavor.  You just need enough to barely hold it together.  Enjoy and Keep On Cooking!

2 Comments on “Crab Cakes…Cooking Light Style”

  1. I love crab cakes too, but I hate the filler. When I used to travel for work in the Chesapeake Bay area, I got spoiled on good crab cakes. Real Simple had a recipe a few years back that calls for 3 ingredients. A pound of lump crabmeat, a big bag of lay’s potato chips crushed, and enough remoulade to hold it together. Pat out and bake in the oven. The potato chips give it just enough salt and crunch without bread crumbs or onions or peppers. This is the only way I make them now. Plus, since there’s no egg or anything else that has to be cooked, they bake up in like 15 minutes.


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