** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Crab should be squeezed to remove juices Lightly saute vegetables, chill before mixing Whip eggs and add all spices, etc.
2. Mix crab, vegetables and egg mixture well. Shape into 2-1/2 ounce patties.
3. Coat patties lightly with fresh bread crumbs Pan-fry in clarified butter at medium-high heat until golden brown and heated through.
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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, Shellfish, Butter, Bell Pepper, Malt, Garlic, Celery, Onion allergies.