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Maryland Crab Cakes With Mayonnaise Recipe
|Egg||1 , slightly beaten|
|Fresh breadcrumbs||1 Cup (16 tbs)|
|Mayonnaise/Other mayonnaise||1⁄4 Cup (4 tbs)|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Seafood seasoning/Crab seasoning||1 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Red cayenne pepper||1 Pinch|
|Black pepper||To Taste|
|Vegetable oil||2 Tablespoon|
Serving size: Complete recipe
Calories 1492 Calories from Fat 928
% Daily Value*
Total Fat 108 g166.9%
Saturated Fat 25.2 g125.8%
Trans Fat 0 g
Cholesterol 760.8 mg
Sodium 4076.6 mg169.9%
Total Carbohydrates 39 g12.9%
Dietary Fiber 3.7 g14.9%
Sugars 11.3 g
Protein 92 g183.9%
Vitamin A 38.4% Vitamin C 234.3%
Calcium 63.5% Iron 22.2%
*Based on a 2000 Calorie diet
Add salt and black pepper to taste.
Gently fold in crabmeat.
Shape mixture into 6 balls; flatten into 3-inch cakes.
Coat crab cakes with remaining 1/4 cup breadcrumbs; place coated crab cakes on a platter.
Cover; refrigerate 1 hour.
In a large skillet, heat 1 tablespoon butter or margarine and 1 tablespoon oil.
Pan-fry crab cakes 3 to 4 minutes on each side or until golden brown.
Add more butter or margarine and oil to skillet as necessary.