Skip navigation

Crab Cakes Mediterranean Style

Crab Cakes Mediterranean StyleYield: 4 crab cakes, 2 per serving.

  • 1 tsp. garlic, minced
  • 1⁄3 cup bread crumbs
  • 1 can Chicken of the Sea® White Crabmeat (6 oz.), drained
  • 1⁄3 cup red bell pepper, minced
  • 1⁄3 cup green bell pepper, minced
  • 22⁄3 Tbsp. red onion, minced
  • 1 tsp. sundried tomatoes, rehydrated, minced
  • 1⁄2 tsp. basil, dry
  • 1⁄2 tsp. oregano, dry
  • pinch of crushed red pepper
  • 1 large egg, beaten lightly
  • 1⁄2 Tbsp. olive oil
  • 4 lemon wedges

Mix all ingredients except olive oil and lemon wedges. Heat 1⁄2 Tbsp. olive oil in nonstick pan for each portion (2 crab cakes). Form crab cakes using 1⁄3 cup scoop into saute pan. Flatten and saute on each side (turning carefully) until lightly browned. Transfer crab cakes to plate, garnish with lemon wedges and serve immediately.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.