Photo: Elle Hughes
Estimated Nutrition (whole recipe, rough)
660
Calories
21g
Protein
18g
Fat
101g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| 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 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 Pound Regular Lump Crabmeat
- 1-tsp. Dry Mustard
- 1 Egg
- 1-tbs. Parsley (chopped fine)
- 1-tbs. Melted Butter
- 3-tbs. Mayonnaise
- 1-tbs. Worcestershire Sauce
- 1-cup Saltine crackers
- 1-tbs. Lemon Juice
- 1-tsp. Old Bay seasoning
Directions
1
Combine all ingredients except Crabmeat and Saltine crackers.
2
Mix ingredients very well then add Saltine crackers and blend in. Next add Crabmeat and gently fold into mixture.
3
Crab cakes should be made into balls 4, 6 or 8 oz.
4
They are best pan fried in vegetable oil on medium heat, turning as they are golden brown.
5
Category:Fijian Recipes
6
Category:Fijian Meat Dishes
Recipe sourced from
fandom