Crab Cakes Chiarello

Crab Cakes Chiarello

16

"These chunky crab cakes with fresh herbs, mustard, lemon and mayo are coated with seasoned panko bread crumbs, and baked until golden brown."

Ingredients

1 h 5 m {{adjustedServings}} servings 269 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 715 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Heat oven to 425 degrees F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
  2. Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
  3. In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides.
  4. Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.

Footnotes

  • Recipe by Michael Chiarello for Progresso(R) Foods
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Reviews

16
  1. 24 Ratings

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Looking over the recipe I knew this had everything a good crab cake recipe should - fresh chives and parsley, egg, mustard, mayonnaise, big chunks of lump crabmeat and, certainly, a minimum of f...

My husband loves seafood, and especially crab cakes. He said these were the best he's ever had and I must agree. They are very meaty and light because of the panko and the fact that they are bak...

Crispy and delicious