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Crab Cakes with Creamy Sauce

Servings 4 -5 servings


  • 2 cans crab meat 6 oz each, well drained
  • 3/4 cup Italian style bread crumbs
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped red pepper
  • 1/4 cup finely chopped celery
  • 1 tub Savory Garlic Cooking Creme divided
  • 1 egg beaten
  • 2 Tbs. cocktail sauce


  • Place crab meat in bowl and shred lightly with a fork.
  • Stir in the bread crumbs, veggies, 2/3 cup Cooking Creme and the egg.
  • Combine well and form into 9 small patties.
  • Cook in a non-stick skillet coated with cooking spray over medium heat, about 3 minutes on each side or until browned.
  • Stir remaining Cooking Creme and cocktail sauce together. Serve over crab cakes.


Adapted from Philly Cooking Creme recipe.