Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Meat | 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 teaspoon Florida Bay seasoning (see note)
- ½ cup mayonnaise
- 1 egg
- ½ tablespoon Dijon mustard
- ¼ teaspoon cayenne
- 1 tablespoon thinly- sliced chives
- 1 tablespoon finely- chopped cilantro
- ½ teaspoon ground coriander
- Juice of ½ lime
- White pepper , to taste
- Salt , to taste
- ⅓ cup Italian bread crumbs
- 2 pounds lump crab meat , picked over to remove shell bits and cartilage
- 2 tablespoons butter
Directions
Combine Florida Bay seasoning, mayonnaise, egg, mustard, cayenne, chives, cilantro, coriander, and lime juice in a large mixing bowl.
Season to taste with white pepper and kosher salt.
Fold in the bread crumbs and crab meat as gently as possible, trying to avoid breaking up the lumps.
Rest mixture in the refrigerator ½ to 2 hours.
Divide and shape into 5 patties.
Heat butter in a large heavy-bottomed skillet or sauté pan over medium-high heat.
Cook the crab cakes in the butter about 2 minutes per side, until golden brown on both sides.
Lower heat to medium and cook until the cakes are hot but still moist on the inside, about an additional 3 to 5 minutes per side.