New England-Style Crab Cakes

Serves 12 | Finish in 25 minutes

Try this jazzed up variation of crab cakes everyone is sure to enjoy!


1 lb. crab meat
1/2 red onion, finely diced
1/2 red pepper, finely diced
1 medium carrot, finely diced
1/4 cup mayonnaise
1 Tbsp. lemon juice
2-3 Tbsp. parsley, chopped
3-4 scallions, sliced
1-1/2 cup white bread crumbs
Kosher salt and cracked black pepper to taste
Safflower oil or canola oil
1/4 cup Litehouse® Lite Salsa Ranch, or
Litehouse® Jalapeno Ranch 


Pick over crab meat and place in mixing bowl. Sauté vegetables in 1 Tbsp. oil until tender, about 2-3 minutes. Cool vegetable mixture completely. Add vegetables to crab meat. Add in Litehouse® dressing, mayonnaise, lemon juice, parsley, scallions and bread crumbs. Season with salt and pepper to taste and chill until ready to cook. To finish, warm large sauté pan or skillet over medium burner, add oil. Shape crab cakes and then press cakes into more bread crumbs. Place cakes into hot pan (cook in two batches). Do not overccrowd pan. Brown nicely on both sides; add more oil as needed. Serve with additional dressing for dipping.

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