Photo of Crab Cakes by WW

Crab Cakes

3 - 4
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
This tasty, basic recipe works with many kinds of fresh fish. Just grind the fish in a food processor and then mix in the other ingredients.


Cooking spray

3 spray(s)

Salted butter

4 tsp, divided

Uncooked onion(s)

1 medium, minced

Dried plain breadcrumbs

cup(s), panko-variety

Lump crabmeat

1 pound(s)


2 large egg(s), beaten

Sherry (dry or sweet)

1 Tbsp

Table salt

1 tsp

Dijon Mustard

1 tsp

Reduced calorie mayonnaise

1½ Tbsp

Fresh parsley

¼ cup(s), fresh, minced (or a mix of parsley and dill)


  1. Coat a large skillet with cooking spray; set over medium heat. Melt 2 teaspoons butter in skillet. Add onion; cook, stirring frequently, until onion turns translucent and start to caramelize, about 5 to 10 minutes. Stir in panko; cook, stirring frequently, until toasted, about 5 minutes. Set aside to cool.
  2. Place crabmeat in a large bowl. Add onion mixture, eggs, sherry, salt and mustard; mix well. Add mayonnaise and parsley; mix well again.
  3. Working with wet hands, form eight 3-inch crab cakes, about 3/4-inch thick; place on a metal baking sheet, cover and refrigerate for at least an hour to help crab cakes stick together while cooking.
  4. Coat a very large skillet with cooking spray; set over medium heat. When skillet is heated, melt 2/3 teaspoon butter. Place a batch of crab cakes in skillet in a single layer and cook until golden, about 3 to 4 minutes per side; remove to a serving plate and cover to keep warm (or place in a 200°F oven to keep warm). Repeat with remaining ingredients.
  5. Yields 1 crab cake per serving.