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Native Crab Cakes

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Submitted by anncrampton

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

12 346.8
OUNCES ML/G CRAB MEAT
½ 118
CUP ML BREAD CRUMBS
2 2
LARGE LARGE EGGS
beaten
2 3E+1
TABLESPOONS ML MAYONNAISE
2 1E+1
TEASPOONS ML DIJON MUSTARD
2 1E+1
TEASPOONS ML ITALIAN PARSLEY
chopped
1 5
TEASPOON ML THYME *
0.6
TEASPOON ML CAYENNE PEPPER
2 3E+1
TABLESPOONS ML BUTTER, UNSALTED
4 4

Directions

Combine all ingredients except scallions.

Mix well.

Add sliced scallions and mix.

Form into eight 2-inch crab cakes.

In a 10-inch skillet, melt butter over medium-high heat.

Heat butter until hot but not smoking.

Cook the crab cakes for 3 to 4 minutes on each side or until golden.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 146 49% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 251mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 20g
Vitamin A 7% Vitamin C 6%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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