Recipe courtesy of Susan Mason
Recipe courtesy of Susan Mason
Watch how to make this recipe.
Crab Cakes
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- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 680
- Total Fat
- 42 g
- Saturated Fat
- 4 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 26 g
- Cholesterol
- 129 mg
- Sodium
- 1089 mg
[DRAFT]
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 680
- Total Fat
- 42 g
- Saturated Fat
- 4 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 26 g
- Cholesterol
- 129 mg
- Sodium
- 1089 mg
Ingredients
Directions
- Mix together the mayonnaise, mustard, seafood seasoning, cayenne, Worcestershire sauce, bell peppers, green onions and egg yolks. Gently stir in the crabmeat. Put the breadcrumbs on a cookie sheet. Mold the crab cake with one hand and pat the cake with bread crumbs using the other hand. Form into 10 crab cakes, 3 inches wide and 1/2-inch thick. Each cake will need 3/4 cup bread crumbs. Heat 4 cups of oil in a 12-inch skillet over medium-high heat. Add a single layer of crab cakes and fry in the oil, turning 3 of 4 times until crispy on outside, about 5 minutes on each side. Drain on paper towels. Repeat with the remaining crab cakes. Serve hot.
