These are the best crab cakes I've ever tasted - and I've tasted a lot! These are actually better if you use the less expensive crab instead of the lump - and it's less expensive!
1. Saut the onion, celery, bay leaf, salt and pepper in two tablespoons of the butter until soft.
2. In a bowl, combine the onion mixture and the crab. Mix in the lemon juice, mustard, and cup of the cracker crumbs. Taste and add salt and pepper.
3. Add the two eggs and mix until incorporated.
4. Form the crab mixture into 8 patties. Coat with the remaining cracker crumbs. Place on a plate and allow to chill in the refrigerator for a few hours.
5. Heat the remaining butter in a large saut pan. Fry the cakes in the butter until golden, then turn and fry the other side. Serve immediately.
Note: These are too good to mask with tartar or cock-tail sauce. If you insist, maybe you just don?t like crab.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 crab cake (162g) | ||
Recipe Makes: 8 | ||
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Calories: 253 | ||
Calories from Fat: 122 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 303.1mg | 93 % | |
Sodium 772.6mg | 27 % | |
Potassium 251.7mg | 7 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 12.3g | ||
Protein 19.6g | 28 % | |
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: 253
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