Try this Mrs Kitchings Crab Cakes recipe, or contribute your own.
Suggest a better descriptionRecipe by: Frances Kitching, from her cookbook "Mrs. Kitchings Smith Island Cookbook" Place Crabmeat in a bowl and sort through for extraneous shell. Avoid breaking the lumps. Shell encloses the lump meat; it does not perforate the nodes of flesh. Add the rest of the ingredients, except the vegetable oil, and blend together gently with a two-pronged fork. Heat the oil in a skillet. There should be one inch of oil in the skillet. When a droplet of water spatters upon contact with the hot oil, the crab cakes can be placed in the skillet. Use an Ice Cream scoop to form and remove the crab cakes from the bowl. Fry a skillet full of crab cakes in the oil until golden brown on one side. turn and fry on the other side for one minute, or until golden brown. Remove and drain on paper towels. The same vegetable oil will cook the entire batch of crab cakes; thats several skillets full. Yield: 8 to 10 crab cakes Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #794 by Bill Webster
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 8 -10 cakes | ||
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Calories: 133 | ||
Calories from Fat: 130 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 26.4mg | 8 % | |
Sodium 53.8mg | 2 % | |
Potassium 21.4mg | 1 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.2g | ||
Protein 1g | 1 % | |
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: 133
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