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Nutrition Facts
Serving Size 1 (208g) Recipe makes 6 servings
Calories 302
Calories from Fat 213		(70%)
Amount Per Serving		%DV
	Total Fat 23.8g	36%
	Saturated Fat 4.0g	20%
	Monounsaturated Fat 10.1g
	Polyunsaturated Fat 8.2g
	Trans Fat 0.0g
Cholesterol 69mg		23%
Sodium 1145mg		47%
Potassium 231mg		6%
Total Carbohydrate 6.8g		2%
	Dietary Fiber 0.6g	2%
	Sugars 1.5g
Protein 15.7g		31%
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Crab Cakes

Recipe #168402 | 23 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Jorja Jones
May 17, 2006

Wonderful recipe. Usually when I have crab cakes, I taste more stuffing than crab. This recipe blends all ingredients beautifully. I used canned crab meat when I can't get to the market to get fresh meat. Favorite dipping sauce, for serving

SERVES 6 -8 (change servings and units)

Ingredients

1 lb crabmeat (picked free of shells) or
4 (4 ounce) cans crabmeat
2 teaspoons Old Bay Seasoning
1/3 cup cracker (crushed (recommended ( Ritz)
3 green onions, finely chopped (green and white parts)
1/2 cup bell pepper (finely chopped)
1/4 cup mayonnaise
1 egg
1 teaspoon worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juice of
1/4 teaspoon garlic powder
1 teaspoon salt (Emeril's Fish Rub)
flour, for dusting
1/2 cup peanut oil

Directions

1
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
2
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.