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Ingredientes
- 1 lb Crabmeat, fresh or possibly canned
- 2 x Large eggs, slightly beaten
- 1 1/2 tsp Dry mustard
- 1 tsp Worcestershire sauce
- 1 c. Italian bread crumbs
- 1 med Onion, minced
- 1 1/2 c. Green pepper, chopped.
- 1/2 c. Sweet red bell pepper, minced (optional)
- 2 tsp Parsley, minced fine (and/or possibly 1 Tbsp. fine chopped fresh tarragon or possibly 1 tsp. dry)
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 4 Tbsp. Oil for crab cakes, (or possibly 1 c. oil for crab balls)
Direcciones
- Pick over crabmeat to remove any shell or possibly cartilage. (If canned, this has already been done). Put into a large bowl and add in all the ingredients except the oil. Gently mix together. Shape into patties for frying or possibly crab balls for deep frying. Heat a frying pan. To fry crab cakes, place 4 Tbsp. oil in a fry pan and heat oil over medium heat. Add in crab cakes and fry a few min on each side until lightly browned. Drain on paper towels and serve. For crab balls, use more oil and place balls in warm oil and brown on all sides (2 min/side). Drain on paper towels and serve.
- This recipe willserve 4 for crab cakes and/or possibly make 40 crab balls (1 1/4 inch in diameter) for appetizers.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1077g | |
| Calories 1604 | |
| Calories from Fat 678 | 42% |
| Total Fat 76.43g | 96% |
| Saturated Fat 9.72g | 39% |
| Trans Fat 1.4g | |
| Cholesterol 821mg | 274% |
| Sodium 3756mg | 157% |
| Potassium 2711mg | 77% |
| Total Carbs 101.94g | 27% |
| Dietary Fiber 11.4g | 38% |
| Sugars 19.28g | 13% |
| Protein 123.62g | 198% |
