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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (133g) Recipe makes 6 servings |
||
| Calories 221 | ||
| Calories from Fat 63 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.0g | 10% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 1022mg | 42% | |
| Potassium 249mg | 7% | |
| Total Carbohydrate 20.5g | 6% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 2.6g | ||
| Protein 18.2g | 36% | |
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By: homegirl
Sep 22, 2005
I love to make copy cats from restaurants so I can have them whenever I want. These are very good as posted but for a change you might like to add chopped green onion and/or red bell pepper. I serve these with my Roasted Garlic Aioli recipe.
SERVES 6
Ingredients
- 1 egg
- 1/3 cup mayonnaise
- 2 1/2 teaspoons worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon dry mustard
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon Old Bay Seasoning
- 1/4 teaspoon salt
- 1 1/4 cups fresh breadcrumbs
- 3 tablespoons chopped fresh parsley
- 1 lb crabmeat
- flour, to coat
Directions
1
Beat together first 9 ingredients.2
Fold in breadcrumbs and parsley.3
Fold in crab meat.4
Form into approx 6 crab cakes (can make smaller ones for appetizers).5
Lightly coat patties in flour on both sides.6
Deep fry crab cakes in 350°F oil till browned on both sides.7
Serve w/ garlic ailoi.
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- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Crab
- Preparation > Time to Make > < 15 mins
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Hot
- Preparation > Technique > Deep Fry
- Occasion > Dinner Party
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: KatieMcCooksAlot
On May 19, 2008
These are great! I've never had crab cakes before, let alone the ones from Joe's Crab Shack so I have nothing to compare them to but they are quite tasty. I had to make some changes based on the ingredients I had in the cupboards. I used about 1/2 cup of dry stove-top mix as I ran out of breadcrumbs, substituted a couple dashes of hot sauce for the pepper flakes and omitted the Old Bay seasoning completely as they don't seem to sell it at any of the stores here. I also didn't bother coating them in flour, and I pan-fried mine in olive oil as I'm trying to watch my weight. Thanks for sharing!
From: Chef #816241
On Apr 13, 2008
Good, but way too spicy for me. I would cut the black pepper down to 1/4 Teasponn, omit the red pepper, and offer a spicy sauce on the side.
From: meltedcountry
On Apr 3, 2006
yeah baby, these were awesome! I also used the panko crumbs, and pan fried in a bit of olive oil...fabulous!!!
From: Hey Jude
On Oct 9, 2005
These are fantastic. I made them as written, but used Panko for the crumbs and I shallow-fried rather than deep fried. There was just enough egg/mayo/breadcrumbs to hold the cakes together but not overpower the crab. Thanks for posting this recipe homegirl....we LOVED these crab cakes!!
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