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Ingredients
- 1 egg
- 2 tbsp. Hellmann's mayonnaise
- 2 teaspoon dry mustard
- Healthy pinch of cayenne pepper
- Dash or possibly two Tabasco sauce
- 1/2 teaspoon salt
- Generous sprinkling of freshly grnd black pepper
- 1 pound backfin crabmeat (Sea Legs are good substitute)
- 1 tbsp. fresh parsley, chopped
- 1/2 c. minced celery
- 4-5 saltine crackers, finely crumbled
- 4 tbsp. (1/2 stick) butter
- 4 tbsp. corn oil
Directions
- Whisk egg, mayonnaise, mustard, cayenne, Tabasco, salt and pepper in large bowl till smooth and creamy. Add in crabmeat, parsley, celery and cracker crumbs. Toss mix lightly but well.
- Form crabmeat into 8 patties approximately 1/2-inch thick. Wrap patties in waxed paper and chill for 1 hour. Heat butter and oil in large heavy skillet till just sizzling. Fry crab cakes, turning once, approximately 5 min each side, till golden and crispy.
- Remove crab cakes from skillet and dry on absorbent paper. Serve immediately. Put Tabasco or possibly Louisiana warm sauce on side for those who like their food a little spicier.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 727g | |
| Calories 1740 | |
| Calories from Fat 1219 | 70% |
| Total Fat 137.92g | 172% |
| Saturated Fat 42.91g | 172% |
| Trans Fat 0.16g | |
| Cholesterol 712mg | 237% |
| Sodium 3639mg | 152% |
| Potassium 1982mg | 57% |
| Total Carbs 21.38g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.55g | 1% |
| Protein 102.89g | 165% |
