Nutritional Guidelines (per serving) | |
---|---|
392 | Calories |
21g | Fat |
33g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 Crab Cakes (4 Servings) | |
Amount per serving | |
Calories | 392 |
% Daily Value* | |
Total Fat 21g | 26% |
Saturated Fat 9g | 45% |
Cholesterol 128mg | 43% |
Sodium 648mg | 28% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 2g | 8% |
Protein 20g | |
Calcium 164mg | 13% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Make these classic crab cakes that will surely impress. Serve these flavorful crab cakes with remoulade, tartar sauce or this recipe for a delicious sauce for crab cakes.
Ingredients
- 8 ounces lump crab meat
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1/2 small clove garlic, finely minced, or dash garlic powder
- 1 tablespoon finely chopped red bell pepper
- 1 egg
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 cup soft bread crumbs
- 1 1/2 teaspoons Creole seasoning
- 4 tablespoons butter
Steps to Make It
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Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible.
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Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until tender.
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Whisk egg in a bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning.
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Combine with sauteed vegetables and soft bread crumbs, mixing well.
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Add the crab meat and form into loose patties; place on a waxed paper-lined plate.
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Refrigerate for about 1 hour, or until firm.
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Heat remaining 4 tablespoons butter in large skillet over medium-low heat.
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Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until cooked through.
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Serve with a remoulade sauce or tartar sauce.
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