Preheat the oven to 200 degrees (optional). Combine all of the ingredients except the bread crumbs for coating and the oil. Try not to break up the crab meat too much while youre mixing. Form the mixture into 3 inch to 3 1/2 inch by 1 inch thick crab cakes. Coat the cakes on both sides with the additional bread crumbs, patting the crumbs lightly into the cakes. If you are making large cakes, put about 1/4 cup oil into a 10 to 12 inch saute pan and cook over medium heat. Cook cakes in batches, 4 minutes per side. They should be nicely browned on both sides and heated through. Keep the cooked cakes warm in the oven while you prepare the remaining cakes (optional). You may need to replace the oil once between batches.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (152g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 127 (53%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 95.8mg||29 %|
|Sodium 423.7mg||15 %|
|Potassium 368.1mg||10 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 10g|
|Protein 17.5g||25 %|
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: 241
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