Easy Weeknight Crab Cakes
Easy Weeknight Crab Cakes
1 Hr(s) 20 Min(s) (incl. refrigerating)
20 Min(s) Prep
1 Hr(s) Cook
Sure, you could buy crab cakes in the freezer aisle. But why would you? These tasty crab cakes are easy to make—and you get all the credit!
What You Need
Select All
6 servings
Original recipe yields 6 servings
2 cans (6 oz. each) crabmeat
3/4 cup water
1/2 cup finely chopped celery
3 Tbsp. tartar sauce
Let's Make It
1
Combine ingredients.
2
Shape into 12 patties, using 1/3 cup crab mixture for each patty. Place in single layer on baking sheet. Refrigerate 1 hour.
3
Cook patties, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 6 min. or until golden brown on both sides, carefully turning over after 3 min.
Kitchen Tips
Tip 1
Substitute
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise.
Tip 2
How to Easily Make Equal-Size Patties
Use an ice cream scoop to measure out the same amount of crab mixture for each patty.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 770mg
33%
Total Carbohydrates 22g
8%
Dietary Fiber 1g
4%
Sugars 2g
4%
Protein 11g
22%
Vitamin A
0%
Vitamin C
2%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings, 2 crab cakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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