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Add a photoServings: 1
Ingredients
- 1 x Egg, beaten
- 4 Tbsp. Mayonnaise
- 1/3 c. Breadcrumbs
- 1 Tbsp. Chopped fresh parsley
- 2 tsp Worcestershire sauce
- 1 tsp Prepared mustard
- Â Â Salt and freshly grnd pepper to taste
- 1 lb Lump crabmeat, picked through to remove cartilage
- Â Â Breadcrumbs for coating crab cakes
- 1/4 c. Vegetable shortening for frying
- 1 x Lemon cut into wedges (garnish)
Directions
- In a bowl, combine beaten egg, mayonnaise, breadcrumbs, parsley, Worcestershire sauce, mustard, salt and pepper and mix well. Pour over crabmeat and toss gently but thoroughly. Form into 6 crab cakes and coat with breadcrumb. Chill 15 min. Heat shoetening in a skillet till warm but not smoking. Fry crab cakes till golden brown on one side, then turn and cook other side. Drain on paper towels. Serve at once with lemon wedges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 695g | |
| Calories 1543 | |
| Calories from Fat 975 | 63% |
| Total Fat 110.11g | 138% |
| Saturated Fat 21.34g | 85% |
| Trans Fat 17.13g | |
| Cholesterol 590mg | 197% |
| Sodium 2299mg | 96% |
| Potassium 1995mg | 57% |
| Total Carbs 32.02g | 9% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.74g | 3% |
| Protein 104.08g | 167% |
