Prep Time:25 min
Cook Time:15 min
Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 8 balls and flatten slightly to form the cakes. (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.)
Heat butter and oil over medium-high until butter stops foaming. When butter and oil are hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve.
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 339 | ||
Calories from Fat: 127 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 576.4mg | 177 % | |
Sodium 1315.3mg | 45 % | |
Potassium 457.9mg | 12 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 11.9g | ||
Protein 38.7g | 55 % | |
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: 339
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