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Delmarva Crab Cakes

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  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Vegetable oil 1 Tablespoon
  Fresh crabmeat 1 Pound
  Fresh chopped parsley 2 Tablespoon
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Old bay seasoning 1⁄2 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Tabasco 1⁄8 Teaspoon
  Butter 3 Tablespoon, melted
  Salt To Taste
  Freshly ground black pepper 1
  White bread slice 3 , toasted
  Parsley sprigs 3 (For Garnish)
  Lemon wedges 5 (For Garnish)

Saute celery and onion briefly in vegetable oil. Celery should remain quite crisp.
Combine crabmeat with remaining ingredients except toast and oil.
Crumble toast finely and add to crab mixture until there are enough crumbs to hold mixture together.
Form crabmeat mixture into patties. Heat oil over medium heat in a non-stick pan and fry patties until browned.
Garnish with parsley and lemon wedges and serve immediately.
Wine: Italian Gavi

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1613 Calories from Fat 983

% Daily Value*

Total Fat 114 g175%

Saturated Fat 30.4 g152.1%

Trans Fat 0 g

Cholesterol 594.6 mg198.2%

Sodium 4479.6 mg186.7%

Total Carbohydrates 57 g18.9%

Dietary Fiber 6.4 g25.5%

Sugars 13.2 g

Protein 88 g176.1%

Vitamin A 84.9% Vitamin C 294.1%

Calcium 60.9% Iron 15.3%

*Based on a 2000 Calorie diet

Delmarva Crab Cakes Recipe