Recipe courtesy of Colleen Sadler
Crab Cakes
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 285
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 17
- Cholesterol
- 107
- Sodium
- 700
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
1 pound Chesapeake Bay crabmeat
1 egg, beaten
2 teaspoons yellow mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/2 cup diced onion
1/2 teaspoon ground black pepper
3/4 teaspoon crab seasoning
1 cup fresh grated bread crumbs
Directions
- Put crabmeat in mixing bowl. Add beaten egg. Mix lightly. Add remaining ingredients in order listed. Form the crab cake mixture into the desired size. Fry in skillet with vegetable oil on medium to high heat (about 1/2-inch of oil in bottom of skillet). Fry on one side until golden brown and turn over on other side to get the same.