Crab Cake Recipe

This crab cake recipe is a lighter version of this usually fried appetizer. Using light mayo and broiling them makes for a healthier crab cake. I used imitation crab which turned out good but obviously the real thing would be better! I don’t really care for the canned crab as it tastes rather fishy so if you are able to get fresh crab meat without breaking the bank then go for it. Serve these little cakes alongside fresh lime so your guests can squeeze a little on top if they so desire. Tartar sauce would also make a good accompaniment for these cakes.

Crab Cakes

1 1/3 cups shredded crab meat

1 1/4 cup bread crumbs

1 egg

1/3 cup light mayo

1/3 cup finely chopped green onion

1 Tbsp finely chopped fresh parsley

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/4 tsp onion powder

1/8 tsp cayenne pepper

1/8 tsp paprika

1/2 tsp dried thyme

1 1/2 tsp fresh lime juice

Combine all ingredients in large bowl. Shape into 8 small cakes and place on lightly greased baking sheet. Move oven rack to the very bottom and broil the crab cakes until golden brown. Turn over and broil the other side until golden brown as well. Serve alongside pieces of fresh lime.