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Add a photoServings: 6
Ingredients
- 1 lb Crabmeat
- 2 Tbsp. Lemon juice
- 3 x Large eggs
- 2 Tbsp. Mayo
- 1 c. Breadcrumbs
- 1 tsp Salt
- 1/8 tsp Pepper
- 1 tsp Dry mustard
- 2 tsp Worchestershire sauce
- 3/4 c. Lowfat milk
- 1/4 c. Flour
- 1 tsp Paprika
- 1 Tbsp. Butter
- 1 Tbsp. Flour
- 1/2 c. Lowfat milk
Directions
- Pick out shells from crabmeat and sprinkle crab with lemon juice. Make sauce. Heat and stir together butter and flour and stir in 1/2 c. lowfat milk till thick. Cold. Beat 2 Large eggs with the cooled sauce and blend in the mayo, 1/4 c. breadcrumbs, salt and pepper, mustard and worchestershire.Gently combine crabmeat with saucemixture and refrigeratetill hard. Form into 9 to 12 patties. Beat 1 egg with lowfat milk. Bread cakes by dipping them in flour then egg lowfat milk mix and then in remaining breadcrumbs and paprika. Fry in warm shortening till golden brown. Recipe is typical spicy crab cakes of the Delmarva area.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 96 | 34% |
| Total Fat 10.78g | 13% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 894mg | 37% |
| Potassium 467mg | 13% |
| Total Carbs 21.74g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.34g | 3% |
| Protein 23.53g | 38% |
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