Pure and Simple Crab Cakes

Let's Cook

Ingredients

8 servings
  • 16 ounces Lump Crab Meat
  • ½ cups Panko Bread Crumbs
  • ¼ cups chop Parsley, Fresh
  • ¼ cups Mayonnaise, Light
  • 1 individual Egg
  • ¼ teaspoons Old Bay Seasoning
  • 2 teaspoons Olive Oil (serving day)

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Baking Sheets
  • Plastic Wraps

Directions

In a large bowl, mix together all ingredients. Using an ice cream scoop, form indicated number of crab cakes, placing on a baking sheet. Refrigerate for 1 hour. Heat olive oil in skillet over medium high heat. Add crab cakes and cook 3-4 minutes per side until browned.

Freezing Directions

In a large bowl, mix together all ingredients. Using an ice cream scoop, form indicated number of crab cakes, placing on a baking sheet. Wrap crab cakes individually in plastic wrap and place in freezer bag, label and freeze.

Serving Day Directions

Heat olive oil in large skillet over medium high heat. Add crab cakes and cook for 3-4 minutes on each side until browned.

Nutritional Information

  • Nutritional Information: Serving Size = 1 crab cake. Calories – 123
  • Total Fat – 4.4 g
  • Total Carbohydrates – 6.8 g
  • Protein – 13.3 g. Dietary Fiber: 0 g WW Plus Points: 3

About This Recipe

These may not be the most budget friendly meal you will see on here, but they are definitely worth the splurge for a pound of lump crab meat. A simple crab cake with virtually no filler make for a light, delicious spring or summer meal.

Meet The Cook

An avid runner and dog lover, Abbi uses freezer cooking to help her eat healthy even when busy with other commitments.

Published:

OAMM Cook Abbi

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