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Add a photoServings: 8
Ingredients
- 1 lb Crabmeat, backfin
- 3 Tbsp. Self-rising flour or possibly pancake mix
- 4 x Shakes worcestershire sauce approximately 1/8 tsp.
- 1 x Egg
- 1 Tbsp. Parsley flakes
- 1 Tbsp. Prepared mustard
- 2 x Generous Tbsp. mayonnaise
- 3/4 c. Vegetable oil
Directions
- Place Crabmeat in a bowl and sort through for extraneous shell. Avoid breaking the lumps. Shell encloses the lump meat; it does not perforate the nodes of flesh. Add in the rest of the ingredients, except the vegetable oil, and blend together gently with a two-pronged fork. Heat the oil in a skillet. There should be one inch of oil in the skillet. When a droplet of water spatters upon contact with the warm oil, the crab cakes can be placed in the skillet. Use an Ice Cream scoop to create and remove the crab cakes from the bowl. Fry a skillet full of crab cakes in the oil till golden on one side. turn and fry on the other side for one minute, or possibly till golden. Remove and drain on paper towels. The same vegetable oil will cook the entire batch of crab cakes; which's several skillets full.
- Yield: 8 to 10 crab cakes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 8 servings | |
| Calories 283 | |
| Calories from Fat 219 | 77% |
| Total Fat 24.71g | 31% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.53g | |
| Cholesterol 74mg | 25% |
| Sodium 274mg | 11% |
| Potassium 234mg | 7% |
| Total Carbs 2.43g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.09g | 0% |
| Protein 12.74g | 20% |
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