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Fresh Crab Cakes

fast.cook's picture
  Crabmeat 1 1⁄2 Pound, membranes removed
  Chopped parsley 1 Tablespoon
  Chopped chives 1⁄4 Cup (4 tbs)
  Dijon mustard 1 Tablespoon
  Lemon 1⁄2 , juiced
  Eggs 2 , beaten
  Bread crumbs 1 1⁄2 Cup (24 tbs), lightly packed
  Heavy cream 1⁄4 Cup (4 tbs)
  Butter 4 Tablespoon
  Salt To Taste
  Red pepper To Taste

Put crabmeat in a bowl.
Add the parsley, chives, mustard, lemon juice, and eggs.
Blend well.
Add the bread crumbs and mix, adding the heavy cream, salt, and red pepper.
If mixture is too dry to form cakes, add a little more cream.
Form into about 8 cakes.
Melt butter in skillet.
When hot and foamy, saute crab cakes 1-2 minutes on each side or until heated through

Recipe Summary

Main Dish

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1608 Calories from Fat 749

% Daily Value*

Total Fat 91 g140.2%

Saturated Fat 48.4 g241.9%

Trans Fat 0 g

Cholesterol 1302.4 mg434.1%

Sodium 5522.3 mg230.1%

Total Carbohydrates 55 g18.3%

Dietary Fiber 4.4 g17.7%

Sugars 16.4 g

Protein 143 g286.9%

Vitamin A 96.5% Vitamin C 330.7%

Calcium 99% Iron 32%

*Based on a 2000 Calorie diet

Fresh Crab Cakes Recipe