Nutritional Info

Nutrition Facts

Serving Size 1 (64g)

Calories 139
Calories from Fat 118 (85%)
Amount Per Serving %DIV
Total Fat 13.2g 20%
Saturated Fat 1.2g 6%
Monounsaturated Fat 8.3g
Polyunsaturated Fat 3.6g
Trans Fat 0.0g
Cholesterol 1.3mg 0%
Sodium 350.1mg 15%
Potassium 61mg 1%
Total Carbohydrate 0.7g 0%
Dietary Fiber 0g 0%
Sugars 0.2g
Protein 1.2g 2%

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Recipe Description
This recipe has lots of flavor, and can be as spicy as you like, depending upon how much Tabasco and cayenne pepper you use.
Prep time
45 min
Cook time
12 min
Ready In
57 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  mayonnaise
1/2 Teaspoon(t)  mustard powder
1   egg, lightly beaten
1/2 Cup(c)  dried breadcrumbs
1/2 Cup(c)  sunflower oil, for frying
3 Tablespoon(T)  fresh parsley, chopped
4   spring onions, finely chopped
1 Dash(ds)  salt, to taste
1 Dash(ds)  tabasco sauce
1 Pound(lb)  canned crab meat
1 Dash(ds)  pepper, to taste


Place the crab meat in a bowl and combine the mayonnaise, mustard, and egg.  Season with Tabasco, salt, pepper and cayenne, to taste.  Stir in the parsley, spring onions and 1/2 cup of the breadcrumbs.  The mixture should be just firm enough to hold together.  You may need to add some more breadcrumbs.  Divide the mixture into eight portions, roll each into a ball and flatten slightly to make a thick flat disc.  Spread out the crab cakes on a platter and put in the refrigerator for 30 minutes before frying.  Pour the oil into a pan to a depth of about 1/4 inch.  Cook the crab cakes, in two batches, until golden brown.  Pat down excess oil while hot and serve.

Additional notes

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Hot and Spicy Crab Cakes
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