** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
These crab cakes would be excellent served with some pepper relish or maybe spicy mustard. Experiment with different sauces to find what you like best.
1. Combine all ingredients except oil and lemon; mix gently.
2. Shape into 6 cakes. Heat butter or oil. Fry cakes over medium high heat until browned on both sides.
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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, Lemon, Egg, Shellfish, Butter, Gluten, Malt, Mustard, Citric Acid allergies.