crab cakes recipe

Mermaid Recipes http://chickenofthesea.com


Try this quick and delicious recipe and enjoy these Maryland favorites!





Maryland-Style Crab CakesIngredients2 (6-oz.) cans drained and squeezed dry Chicken of the Sea® White Crabmeat

1 large egg, beaten

2 Tablespoons mayonnaise

1 Tablespoon fresh chopped parsley

2 teaspoons Worcestershire Sauce

1 teaspoon fresh lemon juice

Vegetable Oil

1/4 teaspoon dry mustard

1/4 teaspoon ground red pepper

1/2 Tablespoon Seafood Seasoning

1/3 cup diced red onion

1/2 cup unseasoned bread crumbs





DirectionsIn medium bowl, combine all ingredients except crabmeat and oil; blend well. Gently fold in crabmeat; avoid breaking lumps of crabmeat. Using a 1/3 measuring cup, divide mixture into 6 portions. Shape cakes into 2 1/2 x 1/2-inch cakes. Add enough oil to cover the bottom of a large skillet. Heat oil over medium-high heat until hot. Gently add the crab cakes; fry each side until deep golden brown (about 4 to 5 minutes per side). Drain on paper towels. Serve immediately. Makes 6 crab cakes.



Preparation Time10 minutes, Cooking Time: 8 to 10 minutes.



Serving SuggestionsTop these Maryland favorites with an easy Lemon Dill Sauce. Simply blend a half-cup sour cream with a half-teaspoon each fresh chopped dill and grated lemon peel. Dollop on the crab cakes and Enjoy!



Nutrition InformationServing Size 1 crab cake; Calories 155; Calories from Fat 86; Saturated Fat 1.5; Carbohydrates 9; Fiber .5; Protein 9; Cholesterol 89; Sodium 585;