Showing:

Recipes >

Chesapeake Bay Crab Cakes

Ingredients

  • 1 pound backfin or lump crabmeat
  • 1 egg
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon pepper
  • 1 tablespoon Worcestershire Sauce
  • 1/2 cup chopped parsley
  • 1 teaspoon Dijon mustard
  • 1 tablespoon baking powder
  • 1 tablespoon fresh lemon juice
  • 1/4 cup breadcrumbs
  • 1 tablespoon Old Bay seasoning
  • 2 tablespoons vegetable oil

Prep Time:

10 minutes

Cook Time:

10 minutes

Serves:

4

You don't have to live on Chesapeake Bay to enjoy wonderful crunchy crab cakes. This recipe lets you enjoy this traditional American dish wherever you call home.

Why Try? It’s an easy 4-step recipe. Delicious served as an appetizer or main dish.

Foodie Byte: If you’re serving as an appetizer, you may wish to make smaller patties. They hold together very well in this smaller size.

TAGS: , , , ,

Preparation

  1. In a large bowl, combine the egg, mayonnaise, pepper, Worcestershire Sauce, parsley, mustard, baking powder, lemon juice, breadcrumbs, and seafood seasoning.
  2. Carefully fold in the crab, trying not to break up the lumps. Form into 4 patties, cover, and refrigerate for at least 30 minutes.
  3. In a large skillet, heat the oil over medium heat, and fry the crab cakes for 4 to 5 minutes or each side or until they are golden brown.
  4. Serve with rice and a lemon wedge.

Nutritional Information

Calories 246, Carbohydrates 10g, Cholesterol 166mg, Fat 12g, Fat Calories 107, Fiber 0.59g, Protein 23g, Saturated Fat 2g, Sodium 1087mg. Daily Values: Calcium 340.48mg 34%, Phos 375.32mg 38%, Copper 0.96mg 48%, Zinc 4.59mg 31%, Panto 1.38mg 14%, Biotin 2.51mcg 837%, Iodine 6.63mcg 4%, Magnesium 48.47mg 12%, Iron 2.27mg 13%, Vitamin B6 11%, Vitamin C 26%, Vitamin B12 65%, Vitamin D 3%, Vit E-a-Toco 10%, Vitamin A 15%. Percent Daily Values are based on a 2,000 calorie diet.