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Fourth of July Crabcake

 

Celebrate the holiday by serving up this decadent delicious crab cake.
17

Yield

6

servings

Prep

18

min

Cook

20

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

1 pound crab meat
picked free from shells
cup crackers
crushed
*
4 each scallions, spring or green onions
finely chopped
½ cup sweet red bell peppers
or other color bell pepper, finely chopped
*
4 tablespoons mayonnaise, light
1 large eggs
1 teaspoon worcestershire sauce
1 teaspoon dry mustard
½ each lemon
juice
½ teaspoon garlic powder
or to taste
¾ teaspoon salt
or to taste
teaspoon cayenne pepper
*
1 x all-purpose flour
for dusting
*
4 tablespoons canola oil
or other vegetable oil
1 x dipping sauce
any kind, for dipping
*

Directions

In a large bowl, mix together all ingredients, except for the flour and vegetable oil.

Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat.

When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4 to 5 minutes.

Flip crab cakes carefully and fry on the other side until golden brown, about another 4 minutes.

Serve warm with your favorite dipping sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 20262% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 637mg 27%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 34g
Vitamin A 4% Vitamin C 10%
Calcium 9% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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