Crab Cakes

Crab Cakes

One of Bert’s best surely to impress your guests!

Crab Cakes
  • 16oz Jumbo Lump Crab meat
  • 1 small Red Bell Pepper; chopped
  • ½ cup Vidalia Onion; minced
  • ½ cup Scallion; chopped
  • 2 Eggs; beaten
  • 2 tbsp. plain non-fat Greek Yogurt
  • 2 cloves fresh Garlic; minced (or just use Garlic Powder)
  • Black Pepper, Sea Salt, Parsley and Paprika
  • Olive Oil Spray
  • 1 Lemon (sliced in thin rounds)
  • Parmesan Cheese (less is more or not at all!)
  1. Gently shred crab in a medium size mixing bowl. Add all ingredients and seasonings as desired. Divide into 8 equal portions forming patties. Roll in parmesan cheese for added flavor (and calories). Add oil spray to a medium size saute pan. Place lemon rounds in pan and saute' on both sides until brown. Remove, then saute' crab cakes on medium high heat - brown both sides. Please a lemon round on top of each cake. Serves 8 patties, 16 sliders or 32 balls


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