KC’s Crab Cakes

KC’s Crab Cakes

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KC's Crab Cakes

These light and fluffy crab cakes will surprise you with a bit of a bite.  But not to worry, it won’t hurt!  They will become your favorite!

This is a recipe from Chat ‘n Dish show host, KC Quaretti. View episodes of the show now on The Food Channel.


  • 8 ounces crab meat
  • 4 ounces whipped cream cheese with chives
  • 1 cup panko (Japanese bread crumbs) ½ cup for crab cakes and ½ cup for coating
  • ½ cup + 2 tablespoons grated Parmesan
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon horseradish sauce
  • 1 tablespoon lemon rind
  • 1/3 cup egg whites
  • 3/8 teaspoon cream of tartar
  • 4 tablespoons olive oil for frying crab cakes


  • 1 Combine crab meat, cream cheese, ½ cup panko, onion powder, garlic powder, salt, pepper, horseradish and lemon rind and set aside.
  • 2 Beat egg whites until foamy.
  • 3 Add cream of tartar.
  • 4 Beat until stiff peaks form.
  • 5 Gently combine beaten egg whiles with crab mixture 1/3 at a time.
  • 6 On a plate, combine ½ cup panko with 2 tablespoons grated Parmesan.
  • 7 Form 6 crab cakes about ½-inch thick and coat with the panko and Parmesan.
  • 8 Heat olive oil in large frying pan.
  • 9 Sauté crab cakes 3-4 minutes per side on medium until brown and cooked through.



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