Having lived here in Maryland for the last 14 years, I’ve had my share of crab cakes, both good and bad. I don’t believe I’ve ever had a bad crab cake that was homemade, but once you start trying restaurant cakes, you are bound to run into trouble.
I’ve made this a couple times, the last time for what turned out to be the end of the Baltimore Raven’s season in their loss to the Indianapolis Colts. I fired up a HUGE batch of crab cakes for the viewing party, and there wasn’t even a piece of breading left on the serving tray when done.
This recipe is pretty simple, but if there’s one thing I need to reinforce to my readers is this: Your crab cakes are only as good as your crab. When I make them, I usually use jumbo lump crab meat. The cheapest I’ve found them is around $21.99 a pound. Yes, it’s expensive, but it’s totally worth it.
1. In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
2. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 613 | ||
Calories from Fat: 480 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.3g | 71 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 20.9g | ||
Polyunsanturated Fat 20.5g | ||
Cholesterol 124.8mg | 38 % | |
Sodium 1380.2mg | 48 % | |
Potassium 442.6mg | 12 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 3g | ||
Protein 30.1g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 613
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