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Maryland Crab Cakes Recipe
|Tartar sauce||2 Tablespoon (As Needed)|
|Mayonnaise||1 Cup (16 tbs)|
|Red onion||1 Small, minced|
|Chopped sweet pickles||1 1⁄2 Tablespoon|
|Drained capers||1 1⁄2 Tablespoon|
|Lump crabmeat||6 Ounce (Fresh Or Frozen)|
|Minced parsley||1 Tablespoon|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|White pepper||1⁄4 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Fine bread crumbs||1 Cup (16 tbs)|
|Butter/Margarine||2 Tablespoon, melted (To Brush Grill)|
Serving size: Complete recipe
Calories 2591 Calories from Fat 2214
% Daily Value*
Total Fat 247 g379.8%
Saturated Fat 35.4 g177%
Trans Fat 0 g
Cholesterol 263.6 mg
Sodium 3081.3 mg128.4%
Total Carbohydrates 38 g12.6%
Dietary Fiber 2.8 g11%
Sugars 12.6 g
Protein 46 g91.2%
Vitamin A 40.3% Vitamin C 39.7%
Calcium 21.1% Iron 25.4%
*Based on a 2000 Calorie diet
Cover and refrigerate sauce until ready to serve.
Stir sauce before serving.
To make crab cakes, pick over crabmeat, discarding any gristle.
Mix together crabmeat, parsley, mayonnaise, salt, pepper, mustard, and Worcestershire sauce in a bowl.
Form into crab cakes.
Spread bread crumbs on a flat dish.
Lightly bread crab cakes.
Set crab cakes on a dish and refrigerate before cooking.
Preheat stovetop grill.
Brush grill surface with melted butter.
Grill crab cakes over medium heat, turning once during grilling.
Crab cakes will be lightly browned on the outside and cooked on the inside.
Remove crab cakes from the grill and place 1 cake on each dish.