On Line Cookbook
Wilbur's Crab Cakes
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Low Fat Crab Cakes


Serves/Makes:4 (2 per serving)

  • 1 lb (.5 kg). lump crab meat
  • 1 onion, chopped
  • 1 bunch green onions, chopped
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 3 tbsp (45 ml) dijon mustard
  • 1 egg
  • 4 saltine crackers (no fat) crumbs
  • 1/2 cup (125 ml) flour
  • 1/4 cup (60 ml) Olive Oil
  • 4 large lettuce leaves (enough to cover each plate)
  • Mix first eight ingredients.
  • Make palm sized crab cakes. You can refrigerate up to 24 hours.
  • Dust with flour.
  • Heat olive oil to medium heat.
  • Carefully place crab cakes in olive oil and saute until browned on each side.
  • Place lettuce leaves on individual dishes, then place crab cakes on lettuce leaves.
  • Serve with cocktail sauce.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.