-
1 large egg
-
2 tablespoons mayonnaise
-
2 teaspoons Dijon mustard
-
¼ teaspoon ground pepper
-
Pinch of salt
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Pinch of cayenne pepper
-
¼ cup chopped scallions
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12 ounces jumbo lump crabmeat, drained and picked over
-
¾ cup panko breadcrumbs, preferably whole-wheat
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2 tablespoons extra-virgin olive oil
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Lemon wedges for serving
Speedy Crab Cakes
Shallow-fry these easy crab cakes on the stovetop to get the perfect crisp crust without the greasy mess of deep-frying. Serve these cakes with Citrus-Arugula Salad.
Nutrition Information
288
Calories
15g
Carbohydrates
30g
Protein
635mg
Potassium
5g
Fiber
13g
Sugar
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