Crab Cakes Chiarello

Crab Cakes Chiarello

16 Reviews 2 Pics
  • Prep

    35 m
  • Ready In

    1 h 5 m
Recipe by  Progresso®

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

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Ingredients

Adjust Servings

Original recipe yields 18 crab cakes

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Directions

  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.

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Reviews (16)

Rate This Recipe
naples34102
27

naples34102

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 filler (bread crumbs). My only criticism?... baking these rather than pan sauteing. I definitely noticed the difference.

Mrs. C
22

Mrs. C

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 baked and not fried. I tripled the recipe and had plenty for my family of 6. I added a few more drops of pepper sauce because we like it with a little more kick. Beats restaurant crab cakes any day!

gladyska
7

gladyska

Crispy and delicious

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 269 cal
  • 13%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 21 g
  • 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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