Photo: David Holifield
Lump Crab Cakes with Lemon Mayo Sauce
9 ingredients
1 hr + 30 min
6
openrecipes
These baked lump crab cakes with lemon mayo sauce are to-die-for! Super easy and always impressive!
Estimated Nutrition (whole recipe, rough)
272
Calories
34g
Protein
7g
Fat
22g
Carbs
Counts 7 of 10 ingredients — the other 3 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 |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Meat | not in our table | 0 |
| Sauce | 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
- 1 FOR THE CRAB CAKES:
- 3 cloves Shallot, Chopped
- 16 ounces, weight Garlic, Minced
- 2 Tablespoons Fresh Lump Crab Meat
- ½ teaspoons Mayonnaise
- 1 Salt
- ½ cups Egg White
- ¾ cups Corn Flake Crumbs
- 2 FOR THE SAUCE:
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes