Try this Maryland Style Crab Cakes with Coleslaw recipe, or contribute your own.Suggest a better description
1) Drain the crabmeat, if necessary, and pick through it for any rogue shells. Pick bread into small pieces. Toss the bread pieces, chives and crabmeat together, using your fingers to gently break apart some of the lumps.
2.) In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
3.) Cover with plastic wrap and refrigerate for 30 - 45 min.
4.) Form mixture into 8 1" thick patties
5.) In a 12 inch skillet heat butter and olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.
For the Coleslaw:
1.) In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper.
2.) Toss dressing into cabbage mixture and let chill.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (280g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 182 (52%)|
|Amt Per Serving||% DV|
|Total Fat 20.2g||27 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 169.8mg||52 %|
|Sodium 1009.1mg||35 %|
|Potassium 116.3mg||3 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 17g|
|Protein 23.3g||33 %|
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Calories per serving: 347
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