Best Crab Cakes

Crab cakes can be an appetizer or a meal, and we’ve got a recipe that will garner rave reviews. This crowd-pleaser is topped with a bright jalapeño-lime sauce. Light and flavorful, this crab cakes recipe is called “best” for a reason!

Course Appetizer

Cuisine Seafood, American

Keyword crab cakes

Prep Time 10

Cook Time 10

Servings servings

Calories

Author Safeway

Ingredients

1 cup panko crumbs divided use
2 tablespoons Signature Kitchens™ light mayonnaise divided use
5 tablespoons Lucerne® light sour cream divided use
2 tablespoons Lucerne® egg substitute or one egg white
2 1/4 tablespoons Dijon mustard divided use
2 green onions white and green parts (finely chopped)
1/2 teaspoon Worcestershire sauce
1/4-1/2 teaspoon Old Bay Seasoning or similar
2 cups fresh crabmeat picked over for shells (about 10 ounces)
1 tablespoon canola oil add a teaspoon more as needed
1 tablespoon lime juice
1 teaspoon seeded and minced jalapeno pepper add more to taste
OPTIONAL: Pepper to taste

Instructions

Place 1/4 cup of the breadcrumbs, along with 1 tablespoon light mayonnaise, 1 tablespoon light sour cream, egg substitute, 2 teaspoons Dijon mustard, green onions, Worcestershire sauce, and Old Bay seasoning, in a medium bowl and stir to blend.
With rubber scraper or spoon, mix in the crabmeat and shape (with clean hands) into eight small crab cakes about 1/2-inch thick. Place the remaining breadcrumbs in a shallow bowl and gently dip the crab cakes into the breadcrumbs, coating them on all sides.
Place canola oil in a medium nonstick frying pan and begin to heat over medium-high heat. Add the crab cakes and cook until the bottoms are golden brown (about 3 minutes.) Gently flip them over and brown the other side (about 3 minutes more). Serve with the Quick Jalapeno-Lime Sauce.
For the Quick Jalapeno-Lime Sauce, in a small bowl, combine a tablespoon of light mayonnaise, 1 tablespoon lime juice, 1 teaspoon jalapeno pepper, and 1/4 teaspoon Dijon mustard. Add pepper to taste if desired.