Photo of Crab Cakes by WW

Crab Cakes

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


1 medium, minced

Dried plain breadcrumbs

cup(s), panko-variety

Uncooked 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.