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Recipe
Crab Cakes Recipe
Serve with Pineapple/Mango/Avocado/Corn Salsa
| Prep time: 60 Minutes | Seafood |
| Cook time: 20 Minutes | Servings: 4 servings |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 187 | |
| Calories from Fat 70 | 37% |
| Total Fat 7.9g | 10% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 478mg | 20% |
| Potassium 471mg | 13% |
| Total Carbs 3.55g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.61g | 0% |
| Protein 24.16g | 39% |
Ingredients Convert Measures
- 2 tablespoons mayonnaise
- 2 teaspoons chopped fines herbs
- 1 1/4 teaspoons Creole seasoning
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 1 teaspoon Creole mustard
- 1/8 cup soft bread crumbs
- 1 pound fresh jumbo crabmeat, drained
- ¼ cup diced peppers (tri-color)
- 1 tablespoon minced green onions (shallots)
- 1 teaspoon minced garlic
- Tabasco Sauce (few drops)
Directions
- Combine mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, shallots, garlic, tri-color peppers and Creole mustard. Gently stir in the breadcrumbs and crabmeat. Do not break up crab lumps. Shape mixture using a 2 ½ inch ring mold. Spray a large non-stick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.
