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Ingredientes
- 1 egg
- 2 tbsp. Hellmann's mayonnaise
- 2 teaspoon dry mustard
- Healthy pinch of cayenne pepper
- Dash or possibly two Tabasco sauce
- 1/2 teaspoon salt
- Generous sprinkling of freshly grnd black pepper
- 1 pound backfin crabmeat (Sea Legs are good substitute)
- 1 tbsp. fresh parsley, chopped
- 1/2 c. minced celery
- 4-5 saltine crackers, finely crumbled
- 4 tbsp. (1/2 stick) butter
- 4 tbsp. corn oil
Direcciones
- Whisk egg, mayonnaise, mustard, cayenne, Tabasco, salt and pepper in large bowl till smooth and creamy. Add in crabmeat, parsley, celery and cracker crumbs. Toss mix lightly but well.
- Form crabmeat into 8 patties approximately 1/2-inch thick. Wrap patties in waxed paper and chill for 1 hour. Heat butter and oil in large heavy skillet till just sizzling. Fry crab cakes, turning once, approximately 5 min each side, till golden and crispy.
- Remove crab cakes from skillet and dry on absorbent paper. Serve immediately. Put Tabasco or possibly Louisiana warm sauce on side for those who like their food a little spicier.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 6 servings | |
| Calories 290 | |
| Calories from Fat 203 | 70% |
| Total Fat 22.99g | 29% |
| Saturated Fat 7.15g | 29% |
| Trans Fat 0.03g | |
| Cholesterol 119mg | 40% |
| Sodium 606mg | 25% |
| Potassium 330mg | 9% |
| Total Carbs 3.56g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.26g | 0% |
| Protein 17.15g | 27% |
