Don't miss another issue…      Subscribe

Crabcakes

 

26

Yield

4

servings

Prep

25

min

Cook

10

min

Ready

35

min

Trans-fat Free
 

Ingredients

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

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

Add review

 

 

Comments

Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 19342% of calories 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?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed