Drain crabmeat and place in a bowl. Remove any shells, being careful not to break up the meat. (Genuine backfin lump crabmeat should have few if any shells).
In a separate bowl, mix together egg, mayonaisse, parsley, worcestershire sauce, mustard, salt and pepper.
Gently fold bread crumbs into crabmeat with rubber spatula.
Fold egg mixture gently into crabmeat without breaking up the meat. Refrigerate mixture for 1 hour.
Form mixture into 8 cakes, approximately 2 1/2" wide and 3/4" thick each.
Place cakes on a foil covered baking sheet that has been brushed lightly with oil. Brush the cakes lightly with melted butter. Cakes may be refrigerated until ready to broil and serve.
Broil cakes for 10 to 12 minutes of until golden brown.
Garnish with Cold Mustard Sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (141g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 168 (42%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 90.2mg||28 %|
|Sodium 1267.4mg||44 %|
|Potassium 357.9mg||9 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 36.6g|
|Protein 18.3g||26 %|
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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: 399
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