Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs.
Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.
Prepare the veges the day before if you can it cuts down on the time it takes overall.
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 4|
|Calories from Fat: 229 (51%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 100.5mg||31 %|
|Sodium 1017mg||35 %|
|Potassium 292.9mg||8 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 35.2g|
|Protein 17g||24 %|
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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: 447
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