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Fourth of July Crabcake

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Submitted by happyzhangbo

Celebrate the holiday by serving up this decadent delicious crab cake.

YIELD

6 servings

PREP

18 min

COOK

20 min

READY

40 min

Ingredients

1 453.6
POUND G CRAB MEAT
picked free from shells
79
CUP ML CRACKERS
crushed *
4 4
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
finely chopped
½ 118
CUP ML SWEET RED BELL PEPPERS
or other color bell pepper, finely chopped *
4 6E+1
TABLESPOONS ML MAYONNAISE, LIGHT
1 1
LARGE LARGE EGGS
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
1 5
TEASPOON ML DRY MUSTARD
½ 0.5
EACH EACH LEMON
juice
½ 2.5
TEASPOON ML GARLIC POWDER
or to taste
¾ 3.8
TEASPOON ML SALT
or to taste
0.6
TEASPOON ML CAYENNE PEPPER
1 1
X X ALL-PURPOSE FLOUR
for dusting *
4 6E+1
TABLESPOONS ML CANOLA OIL
or other vegetable oil
1 1
X X DIPPING SAUCE
any kind, for dipping *

Directions

In a large bowl, mix together all ingredients, except for the flour and vegetable oil.

Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat.

When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4 to 5 minutes.

Flip crab cakes carefully and fry on the other side until golden brown, about another 4 minutes.

Serve warm with your favorite dipping sauce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 202 62% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 637mg 27%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 34g
Vitamin A 4% Vitamin C 10%
Calcium 9% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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