Willie's Crabcakes
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
8 | ounces |
shrimp, cooked
finely chopped |
|
8 | ounces |
crab meat
cleaned and picked over |
* |
2 | teaspoons |
dijon mustard
|
|
¼ | cups |
mayonnaise
|
|
2 | tablespoons |
parsley leaves
minced fresh |
|
2 | teaspoons |
worcestershire sauce
|
|
½ | teaspoons |
red hot pepper sauce
|
|
2 | teaspoons |
horseradish
|
|
1 | x |
salt
to taste |
* |
1 | x |
cayenne pepper
to taste |
* |
⅛ | teaspoons |
seasoning mix
cajun optional |
* |
1 | each |
eggs
|
|
2 | tablespoons |
bread crumbs
|
|
1 ½ | cups |
potato chips
for-dredging, crushed |
* |
2 | tablespoons |
vegetable oil
or more for-frying |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
231.2 | ml/g |
shrimp, cooked
finely chopped |
|
231.2 | ml/g |
crab meat
cleaned and picked over |
* |
1E+1 | ml |
dijon mustard
|
|
59 | ml |
mayonnaise
|
|
3E+1 | ml |
parsley leaves
minced fresh |
|
1E+1 | ml |
worcestershire sauce
|
|
2.5 | ml |
red hot pepper sauce
|
|
1E+1 | ml |
horseradish
|
|
1 | x |
salt
to taste |
* |
1 | x |
cayenne pepper
to taste |
* |
0.6 | ml |
seasoning mix
cajun optional |
* |
1 | each |
eggs
|
|
3E+1 | ml |
bread crumbs
|
|
355 | ml |
potato chips
for-dredging, crushed |
* |
3E+1 | ml |
vegetable oil
or more for-frying |
Directions
Combine all the ingredients but the potato chips and vegetable oil.
Form the mixture into twelve 2-inch x ½-inch round cakes and pat the crushed potato chips on both sides of the crab cakes.
In a large non-stick skillet over medium heat, heat the oil and sauté the crab cakes for 2 to 3 minutes on each side or until golden and hot throughout.
Per serving: 1532 Calories (kcal); 121g Total Fat; (69% calories from fat); 56g Protein; 64g Carbohydrate; 383mg Cholesterol; 1953mg Sodium Food Exchanges: 4 Grain(Starch); 6½ Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat; 0 Other Carbohydrates