Crab Cakes
Try this Crab Cakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
contains eggs
pescatarian
- 2 eggs
- vegetable oil for frying
- 1/4 tsp. salt
- 2 tbsp butter melted
- 1/2 tsp. worcestershire sauce
- 1/2 tsp. lemon juice
- 1/2 c. mayo (i like best foods)
- 1/2 tsp. dried dill weed
- a few dashes of cayenne pepper
- 1/2 tsp. old bay seasoning
- 1 lb. (16 oz) refrigerated lump crabmeat or fresh crabme
- 1 1/2 cups panko bread crumbs divided
- Carbohydrate 129.802991250095 g
- Cholesterol 70.806250026162 mg
- Fat 52.0025383432031 g
- Fiber 7.45225000341767 g
- Protein 30.156066666774 g
- Saturated Fat 19.231120029459 g
- Serving Size 1 1 recipe (913g)
- Sodium 1635.55920840343 mg
- Sugar 122.350741246677 g
- Trans Fat 3.61404027279925 g
- Calories 1108 calories
Mix together everything except the crab, breadcrumbs, and oil in a medium size bowl. Mix together until thoroughly blended, then stir in the crabmeat and half of the breadcrumbs.Heat vegetable oil in a fry pan over medium heat. There should be about 1/2 inch of oil in the bottom of the fry pan.Using about 1/2 cup of the mixture make flat patties, then pat in remaining bread crumbs.When oil is hot, fry until each side is nice and lightly browned. Remove from pan onto a plate lined with paper towels to catch excess grease.Serve with tartar sauce or spicy remoulade sauce.
