Crab Cakes with Horseradish Sauce
As a huge crab cake fan, this easy-to prepare recipe promises to tantalize your taste buds. The secret to good crab cakes is quality crabmeat and minimum filler.
Servings Prep Time
8servings 10minutes
Cook Time
10 minutes
Servings Prep Time
8servings 10minutes
Cook Time
10 minutes
Ingredients
  • 1cup Panko bread crumbsdivided
  • 1 egg
  • 2tablespoons skim milk
  • 1/2cup chopped green onions
  • 2teaspoons dijon mustard
  • 1teaspoon worcestershire sauce
  • 1/4teaspoon hot sauce
  • 116-ounce container lump or white crabmeatpicked through for shells
  • 1tablespoon olive oil
Instructions
  1. In bowl, mix 1/2 cup panko crumbs, egg, milk, green onions, mustard, Worcestershire, and hot sauce mixing well with fork. Carefully, fold in crabmeat and with hands mold into eight crab cakes.
  2. Coat crab cakes with remaining 1/2 cup panko, pressing gently to make crumbs adhere. Refrigerate 30 minutes or time permitting.
  3. In large nonstick skillet, heat oil and cook crab cakes 3-4 minutes, spray nonstick cooking spray on top crab cake, flip and cook another 3-4 minutes or until done.
Recipe Notes

Nutritional info per serving: Calories 117, Calories from Fat 25%, Fat 3g, Saturated Fat 1g, Cholesterol 66mg, Sodium 272mg, Carbohydrates 7g, Dietary Fiber 1g, Total Sugars 1g, Protein 14g, Dietary Exchanges: 1/2 starch, 2 lean meat

Terrific Tip: Serve as a main course, or make miniatures for appetizers.