This is the recipe my grandmother obtained from Baltimore's old Hanover Tavern in the 1940's. It makes one of the best crab cakes I've had.
Let the bread slices sit out for several hours until they are completely dried out. Then break them up into small pieces and put them in a large bowl. Add the beaten egg, mayonnaise, mustard, and salt and pepper. Mix thoroughly. Pick all the shells out of a pound of fresh crab meat. Use either backfin or special. ( All claw meat doesn't make good crab cakes.) Mix the crab lightly into the bread mixture. Form it into 6 cakes. Pan fry them over medium-low heat in a mixture of half butter or margarine and half oil until they're golden brown. If desired, sprinkle a little bit of Worcestershire sauce on them.
Per serving: 297 Calories (kcal); 21g Total Fat; (63% calories from fat); 16g Protein; 10g Carbohydrate; 112mg Cholesterol; 445mg SodiumFood Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 311 | ||
Calories from Fat: 246 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 84.3mg | 26 % | |
Sodium 711.2mg | 25 % | |
Potassium 172mg | 5 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 15g | 21 % | |
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: 311
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