Crab Cakes III

Crab Cakes III

122
ABBYB 0

"These have very little filler, and are very tasty!"

Ingredients

45 m {{adjustedServings}} servings 499 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 41.2 g
  • 63%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 576 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. In a large mixing bowl, combine crabmeat, 1 egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.
  2. Form 5 ounce patties out of the crab mixture (should make about 16 patties), and chill until cold before cooking.
  3. In a skillet, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side or until golden brown.
  4. For the sauce, in a blender place the egg yolks, Old Bay Seasoning, lime juice, cilantro, salt and pepper. Blend for 10 seconds. Keeping the blender running, slowly drizzle the oil into the blender. Blend until sauce is creamy.
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Reviews

122
  1. 152 Ratings

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As a personal chef, I may try a dozen or so recipes before I settle on one to present to a customer. This is where I stop on crab cakes! These are the best I've ever had. A better name would be ...

I have finally found a winning crab cake recipe. These crab cakes are incredible. It has the perfect amount of filling to crab ratio, which for me is you barely taste filling and all crab. ...

Great recipe. I found that you don't need the egg if you prefer them w/o. Forming the cakes into balls first and flattening once the first side begins to brown is essential.