Crab Cakes
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 229.7
- Total Fat: 12.5 g
- Cholesterol: 47.8 mg
- Sodium: 564.6 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 1.1 g
- Protein: 15.2 g
View full nutritional breakdown of Crab Cakes calories by ingredient
Introduction
I made these for lunch today. I was flying off the cuff. If you have some Old Bay seasoning handy, then I would add it to the recipe. Either way I thought the crab cake turned out delicious. I served it over a salad that I got from the buffet at the supermarket. I dressed the salad with lemon juice and a little bit of Ken's Steakhouse Lite Northern Italian Dressing. I made these for lunch today. I was flying off the cuff. If you have some Old Bay seasoning handy, then I would add it to the recipe. Either way I thought the crab cake turned out delicious. I served it over a salad that I got from the buffet at the supermarket. I dressed the salad with lemon juice and a little bit of Ken's Steakhouse Lite Northern Italian Dressing.Number of Servings: 2
Ingredients
-
1 Can of Crab Meat, Preferably Lump, drained
10 Saltine Crackers, crushed
1 Tbsp. Spicy Brown Mustard
2 tsp. Worcestershire Sauce
1 Egg White, beaten
1 Tbsp. of Shallot, finally diced
1.5 Tbsp. of Extra Virgin Olive Oil
2 tsp. Dried dill
1 tsp. Paprika
1/2 tsp. Cayenne pepper, or more to taste
Salt and Pepper to taste
Directions
Preheat the oven at 350 degrees.
Heat 1/2 tbsp. of olive oil on the stove on medium high heat. Once the oil starts to smoke toss in the diced shallot. Salt and pepper the shallot and cook for 1 minute.
Combine the shallot with the crab, crushed saltines, mustard, egg white, and spices. Go easy on the salt because the saltines are already salty.
Heat 1 tbsp. of olive oil in the skillet on medium high heat. While waiting for that to heat up create 2 patties out the crab mixture each about 1/2 cup. I like to use the measuring cup to form the patty. Once the oil starts to smoke add the crab cakes to the skillet. Cook them on each side for 2 1/2 to 3 minutes. Transfer the crab cakes to the oven and cook for an additional 15 minutes. Serve immediately over a lightly dressed salad.
Serving Size: 2 servings each about 1/2 cup
Heat 1/2 tbsp. of olive oil on the stove on medium high heat. Once the oil starts to smoke toss in the diced shallot. Salt and pepper the shallot and cook for 1 minute.
Combine the shallot with the crab, crushed saltines, mustard, egg white, and spices. Go easy on the salt because the saltines are already salty.
Heat 1 tbsp. of olive oil in the skillet on medium high heat. While waiting for that to heat up create 2 patties out the crab mixture each about 1/2 cup. I like to use the measuring cup to form the patty. Once the oil starts to smoke add the crab cakes to the skillet. Cook them on each side for 2 1/2 to 3 minutes. Transfer the crab cakes to the oven and cook for an additional 15 minutes. Serve immediately over a lightly dressed salad.
Serving Size: 2 servings each about 1/2 cup
