Crabby Crab Cakes

Quick Information

1 hr 45 mins
Gluten Free



1 lb of cooked crab meat

½ yellow onion, chopped

½ red bell pepper, chopped

2 cloves garlic, minced

Salt and Pepper to taste

1 cup of crushed Lundberg Family Farm’s Crabby Rice Chips

2 eggs

¼ teaspoon tabasco sauce

1 teaspoon of fresh thyme, minced

1 tablespoon fresh chopped parsley

1/3 cup of green onion, chopped

½ cup grated parmesan cheese

3 tablespoons olive oil, divided 


Lemon Wedges



Heat a medium skillet, over medium heat. Add 2 teaspoon of olive oil and sauté onion, bell peppers, and garlic until tender about 4-5 minutes. Transfer to a medium bowl and add the remaining ingredients. Mix well and store mixture in the fridge for at least 1 hour.

After mixture has thoroughly chilled, scoop 2 tablespoon portions of the crabmeat mixture and place on a baking sheet. Wet your hands with warm water and gently pack each portion into 3/4-inch-thick round disks (about 1 1/2” in diameter).

Line a plate with paper towels; set aside. Heat a medium frying pan over medium-high heat. Add 2 teaspoons of olive oil to just coat the bottom of the pan. Place one third of the cakes (or however many will fit) in the pan and cook until golden brown and crisp, about 1 -2 minutes per side. Transfer to the prepared plate. Repeat with the remaining cakes, adding more oil to the pan as needed.

Serve immediately with lemon wedges.


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Nutritional Facts

Serving Size: 110g

Amount Per Serving

Calories 180

Calories from Fat 90

Total Fat 10g

Saturated Fat 2.5g

Trans Fat 0g

Cholesterol 105mg

Sodium 370mg

Total Carbohydrate 8g

Dietary Fibers 1g

Sugars 1g

Protein 14g