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Prosciutto Crab Cakes With Red Pepper Mayonnaise

  Lump crabmeat 1 Pound, drained (Fresh Meat)
  Shaved prosciutto 1⁄2 Cup (8 tbs), finely chopped
  French breadcrumbs 1⁄2 Cup (8 tbs) (Homemade)
  Egg 1 Large, lightly beaten
  Grated onion 2 Tablespoon
  White wine worcestershire sauce 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 2 Tablespoon, melted
  Vegetable oil 2 Tablespoon
  Red pepper mayonnaise 2 Tablespoon

Combine crabmeat, prosciutto, and breadcrumbs in a bowl.
Toss gently.
Stir together egg and next 3 ingredients in a small bowl.
Gently fold egg mixture into crabmeat.
Cover and chill at least 1/2 hour.
Shape mixture into 12 patties, using a scant 1/4 cupful for each.
Place patties on a wax paper-lined baking sheet; cover and chill at least 1 hour.
Cook 6 patties in 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet over medium-high heat 5 to 6 minutes on each side or until browned.
Remove from skillet; set aside, and keep warm.
Repeat procedure with remaining patties, butter, and oil.
Serve warm with Red Pepper Mayonnaise.
Garnish, if desired.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1965 Calories from Fat 937

% Daily Value*

Total Fat 106 g162.8%

Saturated Fat 28.1 g140.7%

Trans Fat 0 g

Cholesterol 383.9 mg128%

Sodium 5936.6 mg247.4%

Total Carbohydrates 71 g23.8%

Dietary Fiber 3.4 g13.6%

Sugars 4.7 g

Protein 158 g316.2%

Vitamin A 20.2% Vitamin C 4.4%

Calcium 9.4% Iron 29.7%

*Based on a 2000 Calorie diet

Prosciutto Crab Cakes With Red Pepper Mayonnaise Recipe