a combination of a couple recipes, AARP "Crabcakes at the Conroys" and Maggie's Seafood recipe
Put crabmeat in a bowl; pick over for shells. Squeeze 1 wedge of lemon over crab; salt & pepper lightly.
In a small dish, beat egg and mayo until smooth, add seasoning.
Form mixture into crab cakes and pat crumbs on both sides. Chill to firm.
Melt olive oil/butter in a flat heavy skillet, until sizzling. Carefully add crab cakes. Brown on 1 side until crispy; turn and brown other side; remove to platter.
Another option since crab cakes don't stick together- place in a greased baking dish. Bake for 15 min at 400*
While cakes are browning put lettuce in a bowl and drizzle with citrus olive oil and champagne vinegar. Toss until coated.
To make sauce; add 2 TB butter to hot skillet stirring to dislodge any crab bits. When butter begins to brown, squeeze juice of 1/2 lemon and turn off heat. Throw in caper and toss.
Divide arugula among 4 plates, tope with 2 crab cakes and pour sauce over . Serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 170 | ||
Calories from Fat: 63 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 105.8mg | 33 % | |
Sodium 1213.3mg | 42 % | |
Potassium 296.8mg | 8 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 3g | ||
Protein 22.8g | 33 % | |
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: 170
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