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Add a photoServings: 8
Ingredients
- 1/2 c. mayonnaise
- 1 lrg egg lightly beaten
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp warm sauce
- 1 lb fresh lump crabmeat liquid removed
- 1 c. crushed saltines - (abt 20 crackers)
- 1 quart vegetable oil Tartar sauce (optional)
Directions
- Stir together first 5 ingredients; mix in crabmeat and saltines. Let stand 3 min.
- Shape mix into 8 patties. Place on a wax paper-lined baking sheet; cover and refrigerate1 hour.
- Fry crab cakes, in batches, in warm oil in a large skillet over medium-high heat 3 to 4 min on each side or possibly till golden brown. Drain on paper towels. Serve with tartar sauce, if you like.
- This recipe yields 8 servings.
- Comments: If you prefer a spicier crab cake, you may add in finely minced bell pepper, onion, and Old Bay seasoning to taste.
- To saute/fry crab cakes, cook in 3 Tbsp. butter or possibly oil in a large nonstick skillet 3 to 4 min on each side or possibly till golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 8 servings | |
| Calories 208 | |
| Calories from Fat 122 | 59% |
| Total Fat 13.78g | 17% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.04g | |
| Cholesterol 77mg | 26% |
| Sodium 410mg | 17% |
| Potassium 256mg | 7% |
| Total Carbs 7.21g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.61g | 0% |
| Protein 13.32g | 21% |
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