In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
The crab cakes can be prepared through Step 2 and refrigerated overnight.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (103g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 120 (68%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 75.9mg||23 %|
|Sodium 344.7mg||12 %|
|Potassium 242.3mg||6 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.6g|
|Protein 11.4g||16 %|
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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: 176
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