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Suggest a better descriptionIn a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it saut the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges. Makes about 12 crab cakes, serving 6. Gourmet August 1993
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Serving Size: 1 Serving (1342g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1742 | ||
Calories from Fat: 886 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98.5g | 131 % | |
Saturated Fat 15.7g | 78 % | |
Monounsaturated Fat 51.7g | ||
Polyunsanturated Fat 26.3g | ||
Cholesterol 33.6mg | 10 % | |
Sodium 1751.8mg | 60 % | |
Potassium 837.7mg | 22 % | |
Total Carbohydrate 184g | 54 % | |
Dietary Fiber 13.9g | 56 % | |
Sugars, other 170g | ||
Protein 33.6g | 48 % | |
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: 1742
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