1)line a baking sheet with waxed paper
2)whisk the first 8 ingredients in a large bowl.
3)remove excess moisture from crabmeat
4)mix the crabmeat and panko into the mayo and herb mixture.
5)Using a 3 inch ring mold, form the crab mixture into 8 patties
6)Cover and refrigerate at least 1 hour
7)Melt 2 T of butter with 1 T of oil in each of 2 heavy large skillets over medium high heat. Add the crab cakes to the skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.
1)Whisk all the ingredients in a bowl. Season with salt and pepper
2)Cover and refrigerate up to 2 days.
Mound the lettuce on 4 plates. Set crab cakes on lettuce. Top with a dollap of tartar sauce
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (627g)|
|Recipe Makes: 4|
|Calories from Fat: 1283 (72%)|
|Amt Per Serving||% DV|
|Total Fat 142.5g||190 %|
|Saturated Fat 56.4g||282 %|
|Monounsaturated Fat 41.4g|
|Polyunsanturated Fat 34.4g|
|Cholesterol 797.7mg||245 %|
|Sodium 3330.5mg||115 %|
|Potassium 812.3mg||21 %|
|Total Carbohydrate 84.9g||25 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 79.2g|
|Protein 48.4g||69 %|
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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: 1781
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