Crab Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz Dungeness Crab 2 tbsp Mayonnaise, regular (mayo) 2 medium (4-1/8" long) Scallions, raw 1 large Egg white, fresh 1 serving Lemon, fresh squeezed, juice of one whole lemon 1.5 tsp Chesapeake Bay Style Seasoning (Old Bay) (by MISSMM) 1 clove Garlic 1 dash Pepper, black 60 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
Combine everything (except flour and oil) well but do not over mix so you can keep the crab chunks as large as possible. Allow the mixture to rest a few minuets so the breadcrumbs can absorb the moisture. If the mixture is very loose you can add more breadcrumbs.
Portion the crab cakes out (1/2 cup per cake for an entree portion and 1/4 cup for an appetizer portion) and set aside. Heat a small bit of oil (1 Tbsp) up in a non-stick pan, lightly dredge the crab cakes in flour just to slightly coat and saute for 5 min on each side on medium heat. Serve and enjoy!
Serving Size: Makes 8 1/2 c portion for an entree or 16 1/4 portions for an appetizer
Number of Servings: 8
Recipe submitted by SparkPeople user FILLINGYOURFORK.
Portion the crab cakes out (1/2 cup per cake for an entree portion and 1/4 cup for an appetizer portion) and set aside. Heat a small bit of oil (1 Tbsp) up in a non-stick pan, lightly dredge the crab cakes in flour just to slightly coat and saute for 5 min on each side on medium heat. Serve and enjoy!
Serving Size: Makes 8 1/2 c portion for an entree or 16 1/4 portions for an appetizer
Number of Servings: 8
Recipe submitted by SparkPeople user FILLINGYOURFORK.
Nutritional Info Amount Per Serving
- Calories: 117.7
- Total Fat: 3.4 g
- Cholesterol: 44.0 mg
- Sodium: 421.7 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 0.4 g
- Protein: 14.0 g
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