Best Crab Cakes
It's okay to get crabby when you are eating this delectable costal staple. These fresh, tender crab cakes are great as a starter or or as your main entree. There is no extra fillers but plenty of sweet and savory meat packed in every bite. Not only are these crab cakes delicious they are easy to make. Dine in and shell out!
Course Fish and Seafood, Hot Appetizer, Seafood, Seafood Appetizers
Cuisine Continental
Servings 6 servings
Calories 1217.37 kcal
- 16 ounce(s) lump back fin crabmeat
- 2/3 cup(s) japanese breadcrumbs
- 2 tablespoon(s) egg yolks
- 1 tablespoon(s) egg
- 8 tablespoon(s) heavy cream
- 31/1000 cup(s) chopped parsley
- 1/2 tablespoon(s) minced onions
- 1 teaspoon(s) worcestershire
- 1/8 teaspoon(s) white pepper
- 1/2 teaspoon(s) salt
Mix all ingredients except crab.
Allow breadcrumbs to absorb liquid.
Gently fold in crab meat.
Portion into 6-8 patties.
Saute in clarified butter on each side until golden brown and heated through.
Calories: 1217.37kcalCarbohydrates: 26.64gProtein: 120.01gFat: 59.03gSaturated Fat: 28.21gCholesterol: 1053.68mgSodium: 3102.74mgFiber: 1.21gSugar: 1.89g