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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Crab Cakes Maryland

Recipe Tags: Cake Recipes

Date Added: June 02, 2010

Ingredients:

2 Tablespoons Fresh Parsley 2 Tablespoons Chopped fresh parsley
1 Teaspoon Dry Mustard 1 Teaspoon Dry mustard optional
1 Teaspoon Worcestershire Sauce 1 Teaspoon Worcestershire sauce recommended (1-2)
1 Teaspoon Louisiana Hot Sauce 1 Teaspoon Louisiana hot sauce (cayenne pepper hot sauce)
2 Unit Eggs 2 Unit Eggs (beaten)
2 Tablespoons Mayonnaise 2 Tablespoons Mayonnaise ;
1 Pound Crab 1 Pound Cooked crab (flaked)
1/2 Cup Cracker 1/2 Cup Cracker crumbs coarsely
1 Unit Salt 1 Unit Salt & pepper to taste
1 Unit Flour 1 Unit Flour for dredging
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Directions:

1. Mix the parsley, dry mustard, Worcestershire sauce and hot sauce, eggs, and mayonnaise together.

2. Add the crab and crumbs, and season with salt and pepper to taste.

3. Divide the mixture into 8 cakes and dredge in flour.

4. These can be deep fried at 375 to 380 deg. for 2-3 minutes or until golden brown.

5. Or you may pan fry them on both sides in butter.

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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 Wheat, Egg, Shellfish, Gluten, Malt, Mustard allergies.
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