When adding panko add a little at a time until you get a mixture you are comfortble with for making a cake. I put onion, celery, and red bell pepper into a food processor and cut fine drain excess juice. Add crabmeat just before panko and mix gently.
Put bowl of crabcake mixture, covered with plastic wrap, into a refrigerator for at least 1 hour. Into a 12" skillet over medium heat, add 3 tablespoons butter. Make 8 mounds of crabcake mixture and press into cakes. Saute until browned on both sides and heated through ( about 3 to 5 minutes on each side.) Top with Remoulade sauce.
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 441 | ||
Calories from Fat: 165 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 29.6mg | 9 % | |
Sodium 755.6mg | 26 % | |
Potassium 245.7mg | 6 % | |
Total Carbohydrate 57.9g | 17 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 54g | ||
Protein 10.7g | 15 % | |
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: 441
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