Seasoned Crab Cakes
If you want to add more pescatarian recipes to your collection, Seasoned Crab Cakes might be a recipe you should try. For $1.62 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 286 calories, 14g of protein, and 22g of fat each. 18 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 30 minutes. If you have eggs, canolan oil, lemon juice, and a few other ingredients on hand, you can make it. It works well as a budget friendly hor d'oeuvre. It is brought to you by Taste of Home. With a spoonacular score of 49%, this dish is solid. Try Old Ebbitt Grill Crab Cakes – These crab cakes are well known for not having any filler, and plenty of flavor, Old Bay Seasoned Tuna Cakes, and Crab Cakes Like Joe's Crab Shack for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup cubed bread
1 tablespoon butter, melted
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/2 cup canola oil
1/2 cup dry bread crumbs
2 eggs
3 tablespoons half-and-half cream
1 tablespoon lemon juice
3 tablespoons mayonnaise
1 teaspoon salt
1-1/2 teaspoons seafood seasoning
1 teaspoon Worcestershire sauce
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
Directions In a large bowl, combine crab and bread cubes. In another bowl, whisk the eggs, mayonnaise, cream, lemon juice, butter, seafood seasoning, Worcestershire sauce and salt. Add to crab mixture and mix gently (mixture will be moist). Place bread crumbs in a shallow dish. Drop crab mixture by 1/3 cupfuls into crumbs; shape each into a 3/4-in.-thick patty. Carefully turn to coat. Cover and refrigerate for at least 2 hours. In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until golden brown and crispy. Yield: 8 crab cakes. Originally published as Seasoned Crab Cakes in Taste of HomeAugust/September 2007, p7 Nutritional Facts 1 serving (1 each) equals 197 calories, 15 g fat (3 g saturated fat), 81 mg cholesterol, 640 mg sodium, 8 g carbohydrate, trace fiber, 7 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine crab and bread cubes. In another bowl, whisk the eggs, mayonnaise, cream, lemon juice, butter, seafood seasoning, Worcestershire sauce and salt.
2. Add to crab mixture and mix gently (mixture will be moist).
3. Place bread crumbs in a shallow dish. Drop crab mixture by 1/3 cupfuls into crumbs; shape each into a 3/4-in.-thick patty. Carefully turn to coat. Cover and refrigerate for at least 2 hours.
4. In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until golden brown and crispy.
Nutrition Information:
covered percent of daily need
