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Crab Cakes

  • Yield: 6 servings


  • 1 large egg white
  • 1 pound lump crabmeat (picked over for shells and cartilage, and patted dry)
  • One-fourth cup fresh breadcrumbs
  • 2 tablespoons reduced fat mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 scallion, trimmed and minced
  • 3 tablespoons finely diced red bell pepper
  • 3 tablespoons finely diced green bell pepper
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoons Cajun seasoning
  • One-eighth teaspoon freshly ground black pepper
  • One-half cup fine dry breadcrumbs
  • Lemon wedges for garnish


  • In a large bowl, stir the egg white briskly with a fork. Add the crabmeat, breadcrumbs, mayonnaise, lemon juice, scallions, red and green bell peppers, parsley, Cajun seasoning and black pepper; mix well. Spray a baking sheet with nonstick cooking spray. Put the dry breadcrumbs in a shallow dish. Form the crab mixture into six one-half-inch thick patties. Lay each patty in the dry breadcrumbs and turn them to coat well on all sides. Pat the crab cakes firmly into rounds and then place them on the prepared baking sheet. Preheat the broiler. Broil the crab cakes for 4 to 5 minutes, until nicely browned. Turn them gently and broil until heated through and through and browned, 4 to 5 minutes longer. Serve hot, with lemon wedges.