Nutritional Info

Nutrition Facts

Serving Size 1 (88g)

Calories 391
Calories from Fat 320 (82%)
Amount Per Serving %DIV
Total Fat 35.6g 55%
Saturated Fat 3.6g 18%
Monounsaturated Fat 22.3g
Polyunsaturated Fat 9.7g
Trans Fat 0.0g
Cholesterol 3.4mg 1%
Sodium 367.5mg 16%
Potassium 13.2mg 0%
Total Carbohydrate 6.9g 2%
Dietary Fiber 0.9g 4%
Sugars 0.9g
Protein 1g 2%

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Recipe Description
These delicious cakes are made with fresh crabmeat, and are excellent when dipped in tartar or Remoulade sauce.
Prep time
2 hr 30 min
Cook time
6 min
Ready In
2 hr 36 min

Ingredients

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Serves To:USMetric
1 Cup(c)  vegetable oil, for frying
1/4 Cup(c)  panko bread crumbs
1/2 Teaspoon(t)  yellow mustard
1 Teaspoon(t)  old bay seasoning
1 Teaspoon(t)  fresh parsley, minced
1/2   beaten egg
2 Tablespoon(T)  red bell pepper, minced
2 Tablespoon(T)  green onion, minced with green part only
2 Tablespoon(T)  mayonnaise
3 Tablespoon(T)  plain bread crumbs
8 Ounce(oz)  lump crabmeat

Preparation

Measure all the ingredients for the crab cakes, except the panko and vegetable oil, into a large bowl.  Use a spatula to carefully fold the ingredients together.  Avoid over stirring.  Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture.  Press down a bit on each crab cake so that the top is flat, but don't press too hard.  Cover the muffin tin with plastic wrap and refrigerate the cakes for a couple of hours to help them stay together when they're browned in the oil.  After the crab cakes have chilled completely, heat about 1/4 inch of vegetable oil in a large skillet over medium low heat.  Fill a shallow bowl with the panko bread crumbs.  Carefully turn the crab cakes out onto a plate.  Gently roll each crab cake around in the panko bread crumbs.  Each crab cake should be covered in a light coating of panko.  Test the oil by dropping a pinch of the panko crumbs into the oil.  If it sizzles, the oil is ready.  Saute the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side, until the cakes are golden brown.  Drain the crab cakes on paper towels or a rack, then serve them hot with your favorite sauce.

Additional notes

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Crab Cakes
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