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Crabcakes

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Recipe

 

Yield

4 servings

Prep

25 min

Cook

10 min

Ready

35 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ pound crab meat
lump, picked over
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cup bread crumbs
fresh
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2 tablespoons scallions, spring or green onions
thinly sliced
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2 tablespoons cornichons
minced
*
2 tablespoons parsley leaves
freshly chopped
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½ each jalapeño pepper
minced
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¼ teaspoon paprika
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¼ teaspoon cayenne pepper
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1 teaspoon lemon juice
fresh, or to taste
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1 dash worcestershire sauce
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1 each eggs
beaten lightly
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¼ cup cornmeal
yellow
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2 tablespoons vegetable oil
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1 x salt and black pepper
to taste
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1 wedges lemon
for garnish
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Ingredients

Amount Measure Ingredient Features
226.8 g crab meat
lump, picked over
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79 ml bread crumbs
fresh
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3E+1 ml scallions, spring or green onions
thinly sliced
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3E+1 ml cornichons
minced
*
3E+1 ml parsley leaves
freshly chopped
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0.5 each jalapeño pepper
minced
* Camera
1.3 ml paprika
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1.3 ml cayenne pepper
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5 ml lemon juice
fresh, or to taste
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1 dash worcestershire sauce
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1 each eggs
beaten lightly
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59 ml cornmeal
yellow
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3E+1 ml vegetable oil
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1 x salt and black pepper
to taste
* Camera
1 wedges lemon
for garnish
* Camera

Directions

In a large bowl, combine the crab meat, breadcrumbs, scallion, cornichons, parsley, jalapeno, paprika and cayenne.

Add the lemon juice, Worcestershire and the beaten egg.

Season with salt and pepper.

Form into 4 patties, about ½ inch thick.

Chill until ready to use.

In a shallow dish, gently coat the cakes in the cornmeal.

In a large heavy skillet, heat the vegetable oil.

Sauté the crabcakes about 4 minutes on each side or until golden brown and crisp.

Transfer to a paper lined plate to drain.

Serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 19342% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 97mg 32%
Sodium 274mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 30g
Vitamin A 6% Vitamin C 8%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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