Fresh Crab Cakes


  • 2 tablespoons fresh chives finely chopped
  • 1 tablespoon fresh flat-leaf parsley chopped
  • 1 1/2 tablespoons canola-based mayonnaise such as Spectrum brand
  • 1/2 teaspoon lemon rind grated
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1 large egg
  • 1/3 cup panko Japanese breadcrumbs
  • 1 pound lump crabmeat drained and shell pieces removed
  • 1 tablespoon olive oil divided


  1. Combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.

  2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.

  3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.

Recipe Notes

Makes 4 servings, 2 crab cakes per serving
Nutritional Information: 180 calories, 7 g fat, 8.3 g carbs, 19.7 g protein