** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large bowl combine all the ingredients except the crab meat and mix well.
2. Add the crab and continue mixing gently, trying not to break the crab meat up too badly.
3. Cover with plastic wrap and let rest in the refrigerator for about one hour.
4. In a large heavy skillet heat about 1/4 inch of olive oil over moderate heat.
5. Make a half dollar sized patty of the rab mixture approximately 1/2 inch thick and coat it evenly on all sides with the bread crumbs.
6. Saute on both sides until golden brown, being careful not to let it burn.
7. Remove and set aside on paper towels. Continue until all the crab mixture is used.
8. Makes approximately 36 cakes. Serve hot or cold with hot sauce, lemon wedges, tartar sauce or red cocktail sauce.
9. NOTES : If using as a main course this will serve about 6 people with 2 large cakes per serving.
10. I prefer to eat these cold as appetizers. I use a habanero type hot sauce.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Malt, Spring Onion, Onion, Olive Oil allergies.
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