Crab Cakes Chiarello Recipe - Allrecipes.com
Crab Cakes Chiarello Recipe
  • READY IN ABOUT hrs

Crab Cakes Chiarello

Recipe by  

"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 Edit and Save

Original recipe makes 18 crab cakes Change Servings
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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.
Kitchen-Friendly View
  • PREP 35 mins
  • READY IN 1 hr 5 mins

Footnotes

  • Recipe by Michael Chiarello for Progresso® Foods
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Reviews More Reviews

Jan 24, 2011

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.

 
Nov 02, 2010

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!

 

24 Ratings

Nov 22, 2010

Crispy and delicious

 
Dec 03, 2010

way too yummy! i used immitation crab meat instead of canned and it came out great! I served with a cilantro lime sauce & chipotle sauce. I will make this again :)

 
Dec 21, 2011

Fantastic crab cakes! Off the Chart! We absolutely loved these. Easy to make and very healthful. Thanks for sharing!

 
Jun 22, 2011

Fabulous! These were the best crab cakes I have ever made. I didn't change any ingredients, but I did pan fry them in a small amount of butter and canola oil. I served them with a creamy dijon sauce and dirty rice. My husband and stepson both loved them, too!

 
Jun 22, 2011

I've tried several crab cake recipes and this is our favorite by far. I like the fact that they are baked because it fits into the diet a bit easier. I also use light mayo and they turned out great.

 
Jun 15, 2011

Delicious! I substituted miced onion for the chives, chilled the crab cakes for 1 hour and then fried them

 

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Nutrition

  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 21 g
  • 7%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 715 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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