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Chesapeake Bay Crab Cakes


These scrumptious crab cakes are made with a variety of tasty spices and served with delicious tartar sauce.













Trans-fat Free


1 each eggs
1 teaspoon prepared mustard
hot, prepared
1 tablespoon lemon juice
freshly squeezed
6 tablespoons olive oil
½ teaspoon salt
1 x black pepper
freshly ground
1 pound crab meat
picked clean
½ cup bread crumbs
1 x cayenne pepper
4 tablespoons butter
1 x parsley leaves
1 each lemon
cut into wedges
1 x tartar sauce


Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined. While beating vigorously, gradually pour 4 tablespoons of olive oil into the egg mixture in a thin stream. When smooth and creamy, stir in salt and pepper.

Gently fold in crabmeat, then bread crumbs and cayenne pepper. Shape into 8 patties, each about a half-inch thick. They will want to fall apart, but that's the idea of a good crab cake. You want only enough non-crab stuff to just barely bind them.

Melt butter together with remaining 2 tablespoons of olive oil in skillet over medium heat. When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook. When well browned (2 to 3 minutes), gently turn and cook other side. Drain on paper towels. Serve immediately with parsley, lemon, tartar, if desired.

Makes 4 main-course servings, 8 appetizers.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 45767% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 178mg 59%
Sodium 883mg 37%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 53g
Vitamin A 8% Vitamin C 17%
Calcium 15% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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