Nutritional Info

Nutrition Facts

Serving Size 1 (48g)

Calories 80
Calories from Fat 11 (14%)
Amount Per Serving %DIV
Total Fat 1.3g 2%
Saturated Fat 0.8g 4%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 17.3mg 6%
Sodium 176.2mg 8%
Potassium 32.1mg 1%
Total Carbohydrate 8.4g 3%
Dietary Fiber 0.5g 2%
Sugars 1g
Protein 1.4g 3%

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Recipe Description
These crab cakes are made with delicate, lump crabmeat, and granished with a lemon butter sauce.  An excellent appetizer, or light dinner when paired with a green salad.
Prep time
15 min
Cook time
6 min
Ready In
21 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  olive oil, for sauteing
1 Pound(lb)  lump crabmeat
1/4 Cup(c)  fresh parsley, finely chopped
1 Cup(c)  fresh bread crumbs
3 Tablespoon(T)  mayonnaise
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  old bay seasoning
1 Pinch(pn)  red pepper flakes, to taste
1/2 Teaspoon(t)  black pepper
1/2 Teaspoon(t)  dry mustard
3   egg yolks
1/2   lemon, juiced
1 Tablespoon(T)  worcestershire sauce


Mix together the lemon juice, Worcestershire sauce, egg yolks, mustard, black pepper, red pepper flakes, Old Bay seasoning, salt and mayonnaise in a large bowl.  Add the bread crumbs and parsley and mix well.  Pick over the crabmeat for any bits of shell.  Add the crabmeat to the breading mixture and mix in lightly.  Leave some chunks in the crabmeat.  Make into four 3 inch patties and saute in the olive oil for 2 to 3 minutes on each side, until brown.

Additional notes

Use fresh crabmeat for the best flavor.

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