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Crab Cakes with Dill Mayonnaise

 

53

Yield

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 cups bread crumbs
soft
8 ounces crab meat
or imitation crab
2 large eggs
¼ cup scallions, spring or green onions
3 tablespoons celery
minced
1 teaspoon lemon juice
½ teaspoon garlic salt
¼ teaspoon black pepper
*
coating
½ cup bread crumbs
¼ teaspoon garlic salt
*
¼ cup vegetable oil
*
Dill mayonnaise
1 large eggs
1 teaspoon dill weed
dried
½ teaspoon salt
¼ teaspoon dry mustard
*
¼ teaspoon white pepper
*
1 cup vegetable oil
*
1 tablespoon lemon juice

Directions

In a large bowl, mix together all crabcake ingredients.

Shape mixture into 6 patties.

Handle gently, patties are soft.

On plate, combine coating ingredients.

Place each pattie onto coating mix and pat on coating.

Place coated patties onto baking sheet.

Let stand 15 minutes.

In large skillet, heat oil and fry patties over medium heat until golden brown about 3 to 5 minutes on each side.

Serve with Dill Mayonnaise.

Makes 6 patties.

Dill Mayonnaise: In blender container, place egg, dill, salt, mustard and white pepper.

Cover and blend at medium-high speed 10 seconds.

With blender running, begin adding oil through opening in blender cover in a very thin stream.

When about ¼ cup oil remains and mayonnaise is thick, blend in lemon juice.

With blender still running, add remaining oil in thin stream.

Blend mayonnaise until very thick, stopping occasionally to stir in any unincorporated oil if necessary.

Refrigerate until ready to be used.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 35820% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 187mg 62%
Sodium 954mg 40%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 14%
Sugars g
Protein 41g
Vitamin A 6% Vitamin C 8%
Calcium 19% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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