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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
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.

Crabcakes (maryland Seafood Cookbook)

Recipe Tags: Seafood Recipes

Date Added: January 04, 2014


1 Pound Crab 1 Pound Crab or imitation crab
1 Unit Egg 1 Unit Egg beaten
1 Tablespoon Parsley 1 Tablespoon Parsley finely chopped
1 Teaspoon Prepared Mustard 1 Teaspoon Prepared mustard
1/4 Teaspoon White Pepper 1/4 Teaspoon White pepper divided
1/2 Cup Italian Bread Crumbs 1/2 Cup Italian Bread Crumbs (fine and dry)
5 Tablespoons Mayonnaise 5 Tablespoons Mayonnaise ;
2 Teaspoons Worcestershire Sauce 2 Teaspoons Worcestershire sauce recommended (1-2)
1 Teaspoon Salt 1 Teaspoon Salt (I used reduced sodium)
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1. Remove cartilage form crabmeat.

2. Mix breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, salt and white pepper together well.

3. Pour mixture over crabmeat and fold in lightly but thoroughly.

4. Form into six cakes and deep fry at 350 F until golden brown.

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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, Malt, Mustard allergies.
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