Fried Crab Cakes
|Crabmeat||1 Pound, shredded|
|Dry bread crumbs||2 Cup (32 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Eggs||3 , beaten|
|Dry mustard||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Place all ingredients except 1 cup bread crumbs and the oil in a bowl and mix thoroughly.
Form into 8 balls.
Roll and coat well with reserved bread crumbs, patting down slightly into flat, plump cakes.
Pour several inches of oil into a heavy pan and bring up to 325 degrees on a deep-fry thermometer.
Fry a few crab cakes at a time, turning once, until golden brown on both sides and hot throughout, approximately 4 or 5 minutes.
Drain cakes briefly on paper towels and keep them warm while frying remaining crab cakes.
Serving size: Complete recipe
Calories 1822 Calories from Fat 975
% Daily Value*
Total Fat 114 g175%
Saturated Fat 15.7 g78.7%
Trans Fat 0 g
Cholesterol 1119.2 mg373.1%
Sodium 5209.9 mg217.1%
Total Carbohydrates 82 g27.4%
Dietary Fiber 4.6 g18.6%
Sugars 15.8 g
Protein 114 g227.2%
Vitamin A 14.7% Vitamin C 162.6%
Calcium 75.4% Iron 43.4%
*Based on a 2000 Calorie diet