Servings Per Recipe: 4
Amount Per Serving
% Daily Value**
Total Fat 0g
Total Carbohydrate 0g
** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Chesapeake Bay Crab Cakes
Date Added: May 10, 2012
This is a fairly simple recipe and is great if you happen to have some leftover shrimp from a party or plan on buying some, anyway. Its a basic bruschetta with the addition of a few key ingredients to give it a little kick.
1. Chesapeake Bay Crab Cakes Parsley, lemon wedges, tartar sauce as desired Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined. 2. While beating vigorously, gradually pour 4 Tbs of olive oil into the egg mixture in a thin stream. 3. When smooth and creamy, stir in salt and pepper. 4. Gently fold in crabmeat, then bread crumbs and cayenne pepper. 5. Shape into 8 patties, each about a half-inch thick. 6. They will want to fall apart, but that's the idea of a good crab cake. 7. You want only enough non-crab stuff to just barely bind them. 8. Melt butter together with 2 Tbs of olive oil in skillet over medium heat. 9. When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook. 10. When well browned (2 to 3 minutes), gently turn and cook other side. Comments on Chesapeake Bay Crab Cakes Recipe:
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 Wheat, Lemon, Shellfish, Butter, Gluten, Sulfites, Fructose Malabsorption, Mustard, Hot Pepper, Olive Oil allergies.