Confetti Crab Cakes

crab-cakes Photo: Yunhee Kim; Styling: Denise Canter


  • 1 pound lump crabmeat, drained and shell pieces removed (2 2/3 cups)
  • 1/2 cup unseasoned dry breadcrumbs
  • 1/2 cup chopped scallions
  • 1/4 cup finely chopped red bell pepper
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon ground red pepper (optional)
  • 2 tablespoons light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon canola oil or butter
  • Lemon wedges (optional)


1. Combine crabmeat, breadcrumbs, scallions, bell pepper, Old Bay seasoning, and ground red pepper (if using) in a medium bowl. Add mayonnaise and lemon juice; mix with a fork. Form mixture into 8 patties about 3 inches in diameter.

2. Heat oil in a medium skillet over medium heat. Fry crab cakes until browned on the bottom (about 4 minutes); turn and cook 4 more minutes, or until browned and an instant-read thermometer inserted into the crab cake reads 155°. Serve with lemon wedges, if desired.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 2 crab cakes)

Nutritional Information

Calories per serving: 202
Fat per serving: 6g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 2g
Protein per serving: 22g
Carbohydrate per serving: 13g
Fiber per serving: 1g
Cholesterol per serving: 67mg
Iron per serving: 1mg
Sodium per serving: 661mg
Calcium per serving: 87mg

Good to Know

Crab meat is a great source of protein and vitamin B12. It's also low in saturated fat. Choose fat-free mayonnaise to cut back on fat but not on flavor.

This Recipe Is