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Panko-Crusted Crab Cakes with Roasted Pepper-Chive Mayo
Source: dLife

Bite-sized crab cakes coated with panko and topped with a roasted pepper-chive mayonnaise.

Prep Time: 20 minutes
Cook Time: 18 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 64.3
Total Carbs 1.1 g
Dietary Fiber 0.2 g
Sugars 0.4 g
Total Fat 4.9 g
Saturated Fat 0.6 g
Unsaturated Fat 0.0 g
Potassium 58.6 mg
Protein 3.9 g
Sodium 109.0 mg
Dietary Exchanges
1 Fat , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 oz  cooked crab
0 1/4 cup  fresh chopped celery
0 1/4 cup  fresh chives
0 1/4 cup  mayonnaise
1 each  Eggs, large, raw
2 tsp  dijon mustard
0 1/4 tsp  hot pepper sauce
1 1/4 cup  whole wheat panko breadcrumbs
1 tbsp  fresh chives
0.3333 cup  mayonnaise
2 oz  roasted red peppers with brine
1 tbsp  fresh chives
2 tsp  fresh lemon juice
1 tsp  minced garlic
  1. Preheat oven to 475 dgrees F.
  2. Pick through crab to find and throw away shells.
  3. Add celery, chives, mayonnaise, egg, mustard, and hot sauce to a large bowl. Combine with a fork.
  4. Mix in crab and 1/4 cup bread crumbs (or panko).
  5. Place the rest of the bread crumbs/panko in a shallow bowl.
  6. Form crab mixture into 24 patties.
  7. Coat each cake with bread crumbs/panko on all sides.
  8. Lay cakes in an oiled baking pan.
  9. Bake in oven 15 to 18 minutes or until golden brown.
  10. When finished, move crab cakes to a serving platter.
  11. Top with chives and serve with Roasted Pepper Chive Aioli
  12. Roasted Pepper Chive Aioli: In a small bowl, combine 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.

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