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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 393
% Daily Value**
Total Fat 30g
46%
Saturated Fat 10g
16%
Unsaturated Fat 10g
Cholesterol 134mg
45%
Sodium 938mg
39%
Total Carbohydrate 13g
4%
Dietary Fiber 1g
3%
Sugars 1g
Protein 18g
Vitamin A  12%Vitamin C  9%
Calcium  12%Iron  9%
Potassium  9%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chesapeake Restaurant Crab Cakes

Recipe Tags: Cake Recipes

Date Added: June 11, 2009

Ingredients:

1/4 Teaspoon Dry Mustard
1/2 Teaspoon Pepper ground
1 Teaspoon Salt (1 tsp)
1/2 Cup Mayonnaise (may use nonfat)
1 Cup Bread Crumbs fine
6 Tablespoons Butter or margarine 2/3 Tbs (med)
1/4 Teaspoon Worcestershire Sauce Shakes
1/4 Cup Parsley chopped
1 Egg beaten
1 Pound Crab cooked
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Directions:

1. I personally like to add 1 ts of Old Bay seasoning to this and cut back a little on the salt.

2. Trying to preserve whole pieces of crab meat, combine first 8 ingredients in medium bowl.

3. Using 1/3 - 1/2 cup for each cake, shape mixture into 6 cakes.

4. Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2 hours.

5. Melt butter in 10" skillet. Brown crab cakes in butter until golden on both sides and heated through.

6. Cakes will keep in refrigerator 3-4 days and in the freezer 2 months.

7. To reheat, wrap in foil and warm in preheated 325 degree oven for 10 minutes or re-fry in a skillet with a little butter.

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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Shellfish, Butter, Gluten, Malt, Mustard allergies.
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