Crab Cakes

Recipe from Helen Getz

Adapted by Amanda Hesser

Total Time
1 hour 20 minutes
Rating
3(45)
Notes
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Featured in: FOOD DIARY; The Old School

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Ingredients

Yield:4 servings
  • 1pound crab meat
  • 4 to 5slices white bread, grated
  • ½tablespoon chopped parsley
  • ½tablespoon chopped cilantro
  • ¼cup Miracle Whip
  • 1tablespoon Dijon mustard
  • 1egg
  • White pepper to taste
  • 1cup very fine cracker crumbs (made from saltines) or fine bread crumbs
  • 2tablespoons unsalted butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

358 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 29 grams protein; 1061 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place crab meat in a bowl. Add bread, then parsley and cilantro.

  2. Step 2

    In a bowl, whisk together the Miracle Whip, mustard, egg and white pepper.

  3. Step 3

    Slowly pour dressing into crab meat, using a fork to lift and fluff mixture. Add just enough so that it clings together.

  4. Step 4

    Form into cakes in the palm of your hand, about 3 inches round and ¾ inch high. Lay on a plate, cover with plastic wrap and refrigerate at least 1 hour to set.

  5. Step 5

    Before cooking, dip the crab cakes in cracker crumbs. This prevents crab meat from getting hard when sautéing.

  6. Step 6

    Heat the butter in a frying pan until foamy. Add crab cakes and sauté until browned on both sides and heated through, turning just once. Remove from pan. Serve.

Ratings

3 out of 5
45 user ratings
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Cooking Notes

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Yama

I would suggest using Best Foods/Hellmans real mayonnaise in place of Miracle Whip and crumbled Cornbread (baked) for white bread…should be delicious!

John M

How does one grate a slice of white bread?

Rae

Blitz a moment in food processor if the bread is too soft to use the coarse side of your grater.

Joel Cure'

I dunno, maybe freeze it first?

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Credits

Adapted from Helen Getz.

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