This crab cakes recipe is loaded with lump crab meat.
For crab cakes | ||
Blue crab meat | 1 Pound | |
Scallion | 1 , chopped | |
Garlic clove | 1 , chopped | |
Chopped red pepper | 1 Tablespoon , chopped finely | |
Chopped yellow pepper | 1 Tablespoon , chopped finely | |
Crackers/Saltine cracker | 15 , crushed | |
Hot sauce | 1 Dash | |
Creole seasoning/Old bay seasoning | 1 Teaspoon | |
Salt | To Taste | |
Cracked pepper | To Taste | |
Dijon mustard | 1 Teaspoon | |
Egg | 1 | |
Mayonnaise | 1 Tablespoon | |
For frying | ||
Butter | 1 Tablespoon | |
Olive oil | 1 Tablespoon | |
For serving | ||
Lemon wedges | 4 |
MAKING
1. In a large bowl, put together all the ingredients for crab cakes and mix well using hands.
2. Shape the crab mixture into patties, of desired size.
3. In a non-stick pan over medium heat, pour in the olive oil and butter, and allow to melt the butter.
4. Place the crab mixture and fry for about 2 minutes on both the sides, or until it gets browned in colour and crispy.
5. Using a slotted spoon, remove the crab cakes and drain on kitchen tissues.
SERVING
6. Serve hot with lemon wedge, if desired.
Serving size
Calories 319Calories from Fat 124
% Daily Value*
Total Fat 14 g21.5%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol
Sodium 679 mg28.29%
Total Carbohydrates 15 g5%
Dietary Fiber %
Sugars
Protein 30 g60%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet