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Heart Healthy Crab Cakes Recipe Video
|Worcestershire sauce||1 Tablespoon|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Dijon mustard||1 Teaspoon|
|Baking powder||1 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Breadcrumbs||1⁄4 Cup (4 tbs)|
|Old bay seasoning||1 Tablespoon|
|Lump crab meat||1 Pound|
|Vegetable oil||2 Tablespoon|
Calories 538 Calories from Fat 267
% Daily Value*
Total Fat 32 g49.1%
Saturated Fat 3.9 g19.4%
Trans Fat 0 g
Cholesterol 339.2 mg
Sodium 3284.8 mg136.9%
Total Carbohydrates 15 g5.1%
Dietary Fiber 0.81 g3.2%
Sugars 5.6 g
Protein 45 g89.6%
Vitamin A 27.9% Vitamin C 121.6%
Calcium 84.6% Iron 15.8%
*Based on a 2000 Calorie diet
1. In a large bowl, combine the egg, mayonnaise, pepper, Lea & Perrins® Worcestershire Sauce, parsley, mustard, baking powder, lemon juice, breadcrumbs, and Old Bay seasoning.
2. Carefully fold in the crab, trying not to break up the lumps. Form into 4 patties, cover, and refrigerate for at least 30 minutes.
3. In a large skillet, heat the oil over medium heat, and fry the crab cakes for 4 to 5 minutes on each side or until they are golden brown.
4. Serve with rice and a lemon wedge.