Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. butter or margarine; 3/4 c. finely chopped onion; 1 c. soft bread crumbs; 1 lb. crab meat, flaked (bone tissue removed); a pinch of Old Bay spice; 3 eggs, beaten; 3/4 tsp. salt; 1 tsp. dry mustard; 1/8 tsp. paprika; 1 tsp. Worcestershire sauce; 3 Tbsp. chopped parsley; 1 to 2 Tbsp. cream; 1/2 c. flour

Servings: persons

3 Tbsp. butter or margarine
3/4 c. finely chopped onion
1 c. soft bread crumbs
1 lb. crab meat, flaked (bone tissue removed)
a pinch of Old Bay spice
3 eggs, beaten
3/4 tsp. salt
1 tsp. dry mustard
1/8 tsp. paprika
1 tsp. Worcestershire sauce
3 Tbsp. chopped parsley
1 to 2 Tbsp. cream
1/2 c. flour

1
Heat butter or margarine in a skillet and partially cook the onion.
2
Remove from heat and stir in bread crumbs; combine with the crab meat.
3
Add a mixture of the beaten eggs and the next 5 ingredients; blend thoroughly.
4
Add enough cream to hold the crab meat mixture together.
5
Shape into 12 (2 1/2-inch) cakes.
6
Coat cakes with flour.
7
Fry in butter or oil (about 1/4 inch deep in skillet) until cakes are golden brown and cooked through, about 3 minutes per side.
8
Serve with lemon wedges.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 Tbsp. butter or margarine, 3/4 c. finely chopped onion, 1 c. soft bread crumbs, 1 lb. crab meat, flaked (bone tissue removed), and more.

Yes, Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes

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