Photo: David Holifield
Classic Crab Cakes
11 ingredients
Serves 6.
openrecipes
To freeze, place the uncooked crab cakes on a baking sheet in the freezer just until firm, about 2 hours. Wrap each cake in plastic wrap and place in a plastic freezer bag. Freeze for up to 1 month. Defrost the crab cakes in the refrigerator overnight before cooking.
Estimated Nutrition (whole recipe, rough)
301
Calories
11g
Protein
20g
Fat
21g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggs
- 1/2 cup mayonnaise
- 2 Tbs. Dijon mustard
- 2 Tbs. Worcestershire sauce
- 1/2 tsp. hot-pepper sauce
- 2 lb. fresh lump crabmeat, picked over to remove any shell fragments and squeezed to remove excess water
- 1/2 cup dried bread crumbs
- 4 Tbs. minced fresh chives
- 2/3 cup canola oil
- 4 cups mixed greens
- Lemon wedges for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes