Maryland-Style Crab Cakes
Add some style to your dinner with these scrumptious crab cakes that will have everyone talking about how delicious they are!
Yield
6 servingsPrep
50 minCook
10 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crab meat
|
|
| ¼ | cup |
mayonnaise
|
|
| 2 | tablespoons |
parsley leaves
fresh, minced |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
bread crumbs
soft |
|
| 2 | large |
eggs
beaten |
|
| 8 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crab meat
|
|
| 59 | ml |
mayonnaise
|
|
| 3E+1 | ml |
parsley leaves
fresh, minced |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
bread crumbs
soft |
|
| 2 | large |
eggs
beaten |
|
| 1.2E+2 | ml |
butter
|
|
Directions
Gently blend all ingredients, except the butter. Shape into 8 to 10 crab cakes and refrigerate 30 minutes. Melt butter in a large skillet and sauté crab cakes until golden brown on all sides, 5 to 7 minutes.
Serve with lemon wedges or an appropriate sauce.
