Creole Crab Cakes with Kale and Parmesan - Kraft Recipes Top
Comida Kraft
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Creole Crab Cakes with Kale and Parmesan

Prep Time
Total Time

8 servings, 2 crab cakes each

Pretend like you're down in the Bayou with these Creole Crab Cakes with Kale and Parmesan. Why wait? Try these crab cakes with your dinner tonight!

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What You Need

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Make It

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  • Add hot water, lemon zest and lemon juice to stuffing mix in large bowl; stir just until moistened.
  • Stir in all remaining ingredients except butter; shape into 16 patties, using about 1/4 cup crabmeat mixture for each.
  • Melt 1 Tbsp. butter in large skillet on medium heat. Add 8 patties; cook 5 min. on each side or until heated through and golden brown on both sides. Repeat with remaining butter and patties.

Special Equipment Needed

Make Ahead

Cook crab cakes as directed; cool completely. Place in resealable freezer-weight plastic bag. Seal bag; freeze up to 2 months. When ready to serve, thaw in refrigerator, then microwave until heated through.

Serving Suggestion

Serve with lemon wedges.


Substitute frozen chopped spinach for the kale.


  • 8 servings, 2 crab cakes each

Nutritional Information

Serving Size 8 servings, 2 crab cakes each
Calories 170
Total fat 7g
Saturated fat 3.5g
Cholesterol 100mg
Sodium 510mg
Carbohydrate 18g
Dietary fiber 2g
Sugars 1g
Protein 10g
% Daily Value
Vitamin A 80 %DV
Vitamin C 10 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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