Crab Cakes

Crab Cakes

Community Classics .
Edited on Mar 13, 2006

Excellent for Appetizer or Dinner Can be panfried in butter or baked at 375 for a lower calorie dish!


2 6 oz. cans of crab meat, drained
1 egg
3 slices of fresh white bread
1/4 cup of Sour Cream
1-2 Tbs. Old Bay Seasoning
1 stick of butter
1 small onion diced
3 celery heart ribs diced
1/3 cup mixed shredded Parm, Romano & Asiago
20-25 Fat Free Crackers, crushed


Start by melting butter in frypan on medium heat and adding the onions and celery. Stir occasionally till translucent. While that is cooking, mix sour cream, egg and old bay in a bowl. Add crabmeat and toss. Add crackers, bread, cheese and celery and onion mixture. Refrigerate for AT LEAST 20 minutes. Form into "cakes/patties" and panfry in butter till browned and heated through on both sides or bake on a lightly greased baking sheet at 375 for 5 to 7 minutes each side - till brown and heated through.

Not a NESTLÉ®-tested recipe.

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