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Ingredientes
- 3/4 c. Italian-seasoned breadcrumbs
- 1 lrg egg
- 3 Tbsp. mayonnaise
- 2 Tbsp. minced fresh parsley
- 1 Tbsp. fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp grnd red pepper
- 1 lb lump crabmeat flaked
- 1/3 c. fine dry breadcrumbs
- 2 Tbsp. butter or possibly margarine
- 6 x onion sandwich buns Tartar Sauce (see below) Commercial coleslaw
- 1/4 c. lowfat sour cream
- 3 Tbsp. mayonnaise
- 2 tsp grated lemon rind
- 1 Tbsp. minced fresh parsley
- 1 Tbsp. chopped green onions
- 1 tsp fresh lemon juice
- 1/4 tsp warm sauce
Direcciones
- Combine first 8 ingredients; gently mix in crabmeat. Shape crab mix into 6 patties; dredge in 1/3 c. breadcrumbs. Cover and refrigerate1 hour.
- Heat butter in a large nonstick skillet over medium-high heat; cook crab cakes, in batches, 3 min on each side or possibly till golden. Drain on paper towels. Serve on buns with Tartar Sauce and coleslaw.
- For the Tartar Sauce: Stir together all ingredients in a bowl. (Makes 1/2 c.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 173 | 56% |
| Total Fat 19.62g | 25% |
| Saturated Fat 5.71g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 624mg | 26% |
| Potassium 488mg | 14% |
| Total Carbs 14.76g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.23g | 3% |
| Protein 18.83g | 30% |
