The recipe Cooking Light - Red Pepper Crab Cakes with Lemon Mayo

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Cooking Light - Red Pepper Crab Cakes with Lemon Mayo recipe is a Dinner meal that takes 20 minutes to make. If you enjoy for Dinner, you will like Cooking Light - Red Pepper Crab Cakes with Lemon Mayo!

Cooking Light - Red Pepper Crab Cakes with Lemon Mayo

Cooking Light - Red Pepper Crab Cakes with Lemon Mayo Recipe
Cooking Light - Red Pepper Crab Cakes with Lemon Mayo

Taken from Cooking Light All-Time Top-Rated Recipes Magazine

What Course Is Cooking Light - Red Pepper Crab Cakes with Lemon Mayo?

Cooking Light - Red Pepper Crab Cakes with Lemon Mayo is for Dinner.


How Long Does Cooking Light - Red Pepper Crab Cakes with Lemon Mayo Recipe Take To Prepare?

Cooking Light - Red Pepper Crab Cakes with Lemon Mayo takes 20 minutes to prepare.


How Long Does Cooking Light - Red Pepper Crab Cakes with Lemon Mayo Recipe Take To Cook?

Cooking Light - Red Pepper Crab Cakes with Lemon Mayo takes 20 minutes to cook.


How Many Servings Does Cooking Light - Red Pepper Crab Cakes with Lemon Mayo Recipe Make?

Cooking Light - Red Pepper Crab Cakes with Lemon Mayo makes 4 servings.


What Are The Ingredients For Cooking Light - Red Pepper Crab Cakes with Lemon Mayo Recipe?

The ingredients for Cooking Light - Red Pepper Crab Cakes with Lemon Mayo are:

- 1 Tbsp olive oil, divided
- 1 cup finely chopped red bell pepper
- 3 Tbsp finely chopped celery
- 1/4 cup thinly sliced green onions
- 1 pound lump crabmeat, shell pieces removed
- 2/3 cup panko crumbs
- 2 Tbsp chopped fresh dill, divided
- 1/4 tsp ground red pepper
- 1 large egg
- 1 large egg white
- 1/4 cup canola mayonnaise
- 1 tsp grated lemon rind
- 2 Tbsp lemon juice


How Do I Make Cooking Light - Red Pepper Crab Cakes with Lemon Mayo?

Here is how you make Cooking Light - Red Pepper Crab Cakes with Lemon Mayo:

- Heat 1 tsp olive oil, add bell pepper, celery, and green onions and saute until vegetables tender- Place vegetable mixture, crab, panko, 1 Tbsp dill, ground red pepper, egg, and egg white in large bowl and stir gently to combine- Gently shape about 1/2 cup crab mixture into 3/4 inch thick patties; repeat to form 8 patties- Wipe pan with paper towel and return to medium heat; add remaining 2 tsp olive oil and add patties to pan; cook about 3 mins each side or until golden and thoroughly heated- Combine remaining 1 Tbsp dill, mayo, lemon rind, and lemon; serve with crab cakesServing Size:?Makes 4 servings (2 crab cakes, 1.5 Tbsp mayo sauce)


What's The Nutritional Info For Cooking Light - Red Pepper Crab Cakes with Lemon Mayo?

The nutritional information for Cooking Light - Red Pepper Crab Cakes with Lemon Mayo is:

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 290.3
  • Total Fat: 15.9 g
  • Cholesterol: 50.3 mg
  • Sodium: 419.6 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 19.3 g

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