These fresh-tasting, easy crab cakes are perfect for dinner any night of the week--just serve them with a simple, low-carb mustard sauce or 1/2 tablespoon of mayonnaise.
Ingredients
- ¾ pounds cooked crabmeat: 1 piece
- eggs: 2 piece
- ½ tablespoons mayonnaise: 1 piece
- red bell pepper: 1 Tbsp (diced)
- green bell pepper: 1 Tbsp (diced)
- fresh parsley: 1 Tbsp (chopped)
- baking powder: 1 Tbsp
- Worcestershire sauce: 1 tsp
- seafood seasoning (such as Old Bay®): 1 tsp
- serving cooking spray: 1 piece
Metric Conversion
Stages of cooking
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Mix crabmeat, eggs, mayonnaise, red and green bell peppers, parsley, baking powder, Worcestershire sauce, and seafood seasoning in a large bowl until blended.
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Spray a large skillet with cooking spray and heat over medium-high heat.
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Working in batches, use a tablespoon to carefully spoon poker chip-sized mini "cakes" into the skillet; batter will be loose. Cook on one side until firm, about 2 minutes. Flip and cook until lightly browned and heated through, about 1 minute more.
