Crab cakes on greens
5
Points®
Total time: 18 min • Prep: 10 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Here’s a delicious way to start a fancy company dinner.
Ingredients
Bell pepper
1 item(s), medium, red, seeded and coarsely chopped
Scallions
4 medium, coarsely chopped
Celery
1 rib(s), medium, coarsely chopped
Egg
2 large egg(s)
Egg whites
2 large
Reduced calorie mayonnaise
2 Tbsp
Worcestershire sauce
1 Tbsp
Crushed red pepper flakes
½ tsp
French bread
6 oz, made into crumbs
Uncooked lump crabmeat
½ pound(s), cooked, picked over
Canola oil
2 tsp
Lettuce
4 cup(s), chopped, mesclun
Lemon
1 item(s), large, 4 lemon wedges
Instructions
1
Pulse the bell pepper, scallions, celery, eggs, egg whites, mayonnaise, Worcestershire sauce, and crushed red pepper in a food processor until finely chopped. Transfer to a medium bowl.
2
Stir in the bread crumbs and crabmeat. Cover and refrigerate until the bread absorbs the liquid, at least 10 minutes or overnight.
3
Shape the mixture into 12 patties. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add 6 patties and cook until golden and heated through, 3–4 minutes on each side. Repeat with the remaining oil and patties.
4
Serve the crab cakes on the mesclun, garnished with the lemon wedges.
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