Name: Crab Cakes
Total time: PT2700.0S
Yield: 8
Ingredients: 1/2 cup Celery; 1/2 cup Scallion; 1 Egg; 1 pound Wild-Caught Lump Crab; 1 Lemon; 1 cup Gluten-Free Bread; 1/2 cup Fresh Parsley; 5 tablespoon Mayonnaise; 1 teaspoon Worcestershire Sauce; 1 teaspoon Old Bay® Seasoning; 1 teaspoon Dijon Mustard; 1/4 teaspoon Salt; 1/4 teaspoon Ground White Pepper; as needed Olive Oil

Here's a great recipe that I whipped together with mom last weekend that solve the woes of the underwhelming crabby patty. These crab cakes are light, filled with veggies and herbs and tons of--you guessed it--sweet, juicy crab meat.

Low-Fat

Finger Food

Intermediate

Crab Cakes

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Celery

Scallion

Wild-Caught Lump Crab

pound

Lemon

Gluten-Free Bread

Fresh Parsley

Mayonnaise

tablespoon

Worcestershire Sauce

teaspoon

Old Bay® Seasoning

Dijon Mustard

Salt

Ground White Pepper

Olive Oil

as needed

Fridge

Stove

Drain {@0:} and pick out fin or shell pieces.

Drain Wild-Caught Lump Crab (1 pound) and pick out fin or shell pieces.

In a large bowl, mix {@8:}, {@7:}, {@11:}, {@9:}, {@3:}, {@5:}, {@6:}, {@0:}, {@2:}, {@4:}, {@10:}, and {@1:}. Carefully add the crab last, taking care not to break up the lumps as you incorporate it.

In a large bowl, mix Celery (1/2 cup), Scallion (1/2 cup), Egg (1 N/A) [beaten], Lemon (1 N/A) [juiced, zested], Gluten-Free Bread (1 cup), Fresh Parsley (1/2 cup), Mayonnaise (5 tablespoon), Worcestershire Sauce (1 teaspoon), Old Bay® Seasoning (1 teaspoon), Dijon Mustard (1 teaspoon), Salt (1/4 teaspoon), and Ground White Pepper (1/4 teaspoon). Carefully add the crab last, taking care not to break up the lumps as you incorporate it.

In a large bowl, mix Celery (1/2 cup), Scallion (1/2 cup), Egg (1), Lemon (1), Gluten-Free Bread (1 cup), Fresh Parsley (1/2 cup), Mayonnaise (5 tablespoon), Worcestershire Sauce (1 teaspoon), Old Bay® Seasoning (1 teaspoon), Dijon Mustard (1 teaspoon), Salt (1/4 teaspoon), and Ground White Pepper (1/4 teaspoon). Carefully add the crab last, taking care not to break up the lumps as you incorporate it.

Make patties. Each should be about the size of your palm and 1/2-inch (1-centimeter) thick.

Place patties on parchment paper-lined baking sheet and refrigerate for 15 minutes.

Preheat a large pan with {@0:}. Saute your crab cakes for 3 minutes per side over medium-low heat, then drain on paper towels.

Preheat a large pan with Olive Oil ( as needed). Saute your crab cakes for 3 minutes per side over medium-low heat, then drain on paper towels.

Preheat a large pan with Olive Oil (as needed). Saute your crab cakes for 3 minutes per side over medium-low heat, then drain on paper towels.

Crab Cakes

4.5

45MINS

$1.28

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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