Appetizers & Side Dishes
Crab Cakes with Cheddar Cheese
Prep Time: 12 min | Cook Time: 12 min | Servings: 8 apps | Calories: 356
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Prep Time
12 min
Cook Time
12 min
Servings
8 apps
Calories
356
Our recipe for homemade crabcakes is so delicious that you’ll want them all the time. Tender crabmeat is mixed with Sargento® Shredded Wisconsin Sharp White Cheddar Cheese to make the fluffiest of morsels. Serve these meaty patties with a side of tartar sauce at your next cocktail party and watch them disappear!
Ingredients
- 2 pkgs. (6 oz. each) refrigerated lump crabmeat*
- 3/4 cup (3 oz.) Sargento® Shredded Wisconsin Sharp White Cheddar Cheese
- 3/4 cup fresh bread crumbs
- 1/4 cup low fat mayonnaise
- 1 large egg white
- 1/4 cup chopped green onions
- 2 tsp. butter
- 2 tsp. canola oil
- 4 lemon wedges
- Prepared tartar sauce (optional)
Directions
- In a medium bowl, combine crabmeat, cheese, breadcrumbs, mayonnaise, egg white and green onions. Mix well; shape to form 4 large or 16 small patties about 1/2-inch thick. (At this point, patties may be covered and refrigerated up to 4 hours before cooking.)
- Heat butter and oil in a 12-inch nonstick skillet over medium heat until butter melts and mixture is hot. Add crab cakes; cook 4 minutes per side or until golden brown.
- Serve warm with lemon wedges and, if desired, tartar sauce.