Try this Maryland Crabcakes with Lemon/dill/caper aioili recipe, or contribute your own.
Suggest a better descriptionWhisk together the first 7 ingredients in the bowl and set aside.
Spread the crab meat on the cookie sheet and carefully remove any bits of shell. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crab then gently fold until just combined. Allow the mixture to rest in refrigerator for 10 minutes.
Shaped 12 even sized cakes (approximately 4 ounces each). Roll in bread crumbs then chill in refrigerator for at least 30 minutes or up to overnight to firm up.
Heat the butter in a large skillet over medium high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through. They can also be baked in the oven at 400°F for 15 to 20 minutes rather than fried.
Serve with Lemon dill and caper aioili. Mix 1/2 cup mayo, 1 tsp lemon zest, 1 T lemon juice, 1/2 tsp of dried dill or 1 tsp fresh chopped dill and 1 T chopped capers. Add a little milk if too thick.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1669g) | ||
Recipe Makes: Servings | ||
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Calories: 2098 | ||
Calories from Fat: 1385 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 153.9g | 205 % | |
Saturated Fat 46.5g | 232 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 427.4mg | 132 % | |
Sodium 7677.8mg | 265 % | |
Potassium 1789.1mg | 47 % | |
Total Carbohydrate 74.3g | 22 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 70.5g | ||
Protein 100.5g | 144 % | |
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: 2098
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