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Chesapeake House Crab Cakes

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsCopper, Natrium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Egg - well beaten

  2. 2 tablespoons 30ml Mayonnaise

  3. 1 tablespoon 15ml Prepared mustard

  4. 1 tablespoon 15ml Butter - melted

  5. 1 teaspoon 5ml Chopped fresh parsley

  6. 1/2 teaspoon 2 1/2ml Dry mustard

  7. 1/2 teaspoon 2 1/2ml Old Bay Seasoning

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  10. 1 lb 454g / 16oz Claw crabmeat - drained, flaked

  11. 1 1/2 cups 93g / 3 1/3oz Pork rind crumbs

  12. Vegetable oil - as needed

Instructions Jump to Ingredients ↑

  1. Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard, seafood seasoning, salt, and pepper in a large bowl; blend well. Gently fold in crabmeat. Shape mixture into 8 patties; roll each in pork rind crumbs.

  2. Fry in deep, hot oil (350 degrees) until crab cakes are brown and float to the top.

  3. Drain on paper towels. Transfer crab cakes to a warm serving platter. Serve immediately.

  4. This recipe yields 4 servings; 2 carb grams per crab cake.

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