Crab Cakes
Try this Crab Cakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
contains eggs
- 2 teaspoons kosher salt
- 2 teaspoons black pepper ground
- 4 tablespoons worcestershire sauce
- 1 cup dijon mustard
- 8 lbs crab meat
- 6 cups celery finely chopped
- 4 cups red onion finely chopped
- 4 cups mayo
- 2 cups parsley finely chopped
- 4 tablespoons tabasco
- 4 tablespoons red pepper flakes
- 16 cups panko bread crumbs
- 24 each eggs seperated, whites whipped to still peaks
- Carbohydrate 1139.67004018852 g
- Cholesterol 27148.4703632 mg
- Fat 1000.89955379526 g
- Fiber 85.7708001531872 g
- Protein 1596.67573585168 g
- Saturated Fat 248.951523066275 g
- Serving Size 1 1 Serving (12827g)
- Sodium 59450.1917154282 mg
- Sugar 1053.89924003533 g
- Trans Fat 136.6496018824 g
- Calories 20053 calories
Carefully remove all cartilage from crab meat. Combine all ingredients except crab, egg whites and bread crumbs. Add the bread crumbs to the wet mixture. Gently fold crab into bread crumb mixture. Taking care not to break up crab meat. Now in another bowl beat the egg whites with an electric mixer until stiff peaks form. when the egg whites are ready, fold them into the crab mixture. Folding is a gentle stirring motion from top to bottom. Form gently into 4oz patties.
