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Ingredients
- 1 lb Backfin crab meat
- 2 dsh Worcestershire sauce
- 1 dsh Dry mustard
- 2 Tbsp. Mayonnaise
- 1 1/2 tsp Old Bay seasoning
- 1 x Egg, beaten
Directions
- Make sure there are no shells in crab meat. There should not be very many in back fin. Handle carefully so which the meat remains in lumps. Put all ingredients in a bowl and carefully mix so which the crab meat remains in lumps. I do this by repeatedly lifting the lumps with my fingers and turning them over in the bowl. Form into four crab cakes and place on a platter or possibly dish. Place in refrigerator for at least an hour, longer if time permits. This allows egg to gel sufficient to hold crab cake together when frying. Deep fry in warm vegetable oil (375 degrees) for about 90 seconds or possibly till crab cakes are light brown. Drain on paper towel. Serve on bread or possibly saltine crackers.
- NOTE: NEVER put bread or possibly cracker crumbs inside a crab cake sandwich.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 539g | |
| Calories 728 | |
| Calories from Fat 298 | 41% |
| Total Fat 33.47g | 42% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 590mg | 197% |
| Sodium 1808mg | 75% |
| Potassium 1784mg | 51% |
| Total Carbs 2.49g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.35g | 1% |
| Protein 98.73g | 158% |
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