Date: Sun, 23 Jun 1996 20:35:29 -0400 From: Morris Hymes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 4|
|Calories from Fat: 57 (22%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 141.2mg||43 %|
|Sodium 1009.5mg||35 %|
|Potassium 488.1mg||13 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 23.7g|
|Protein 24.7g||35 %|
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: 259
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe
LeslieSandersI thought this recipe was very good although I did edit a few things: I cut in half and used only one pound of claw meat; 2T mayo; 2T dried parsley; 1T lemon juice; omitted the mustard; 2t Old Bay Seasoning; 15 saltine crackers; 1T Lea & Perrins; 1T baking powder. Then I made the tarter Sauce with the sweet relish. It was great!4y ago
kim1978Blahh not really impressed. Its ok. I just made this to add to my boyfriends birthday dinner i prepared and im just ok with it. Im from the DC/MD/VA area and they just dont taste like a good ol traditional Maryland Crab Cake.. I will keep searching for that right recipe.6y ago
Npeart2112Picked this recipe because it seemed quick. Wow, best I have ever had.7y ago
FloridaPapaI'm going to try this recipe. It looks good. But for now just a hint: Remove the shells without breaking up the meat. Spread the crab meat on a baking pan and place into a low oven (275F) for a few minutes. The shells will turn white and be easy to spot and remove without breaking up those precious lumps of meat. (You're going to cook the crab cakes anyway, so this doesn't hurt the meat).8y ago
debapakaVery good. I did not add salt. I love crab cakes!10y ago
Lilbamalove it12y ago