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Title:   Calories in Crab Cakes

Nutrition facts

Serving Size 2 cakes
Amount per serving
Calories 290 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 13g 20%
  Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrates 0g 0%
Protein 0g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.
Description:

Calories in Crab Cakes:

Per Serving: 290 calories (120 from fat), 26g protein, 13g fat (2gsaturated), 140mg cholesterol, 16g carbohydrates, 1g fiber, 1g sugar,1270mg sodium.

Crab Cakes Matching Foods:



Maryland Crab Cakes

The secret to this recipe is using finest Jumbo lump crabmeat from Maryland. Tender and sweet, the flavor is worth the price. These crab cakes are exceptional as a main course or appetizer, try them with a nice dry white wine. Pure seafood heaven!
Serves 4

    * 1 pound jumbo lump crabmeat
    * 2/3 cup dry plain breadcrumbs
    * 2 teaspoons seafood seasoning
    * 1/3 cup finely diced red pepper
    * 1/4 cup finely sliced scallion, cut on the diagonal
    * 1/4 cup finely chopped parsley
    * freshly ground black pepper
    * 2 tablespoons mayonnaise
    * 1 egg plus 1 egg white
    * peanut oil for frying
    * Tartar Sauce
    * lemon wedges

    Maryland Crab Cakes

Ingredient Option: use breadcrumbs such as Japanese panko, which is coarser than the most breadcrumbs. This helps create a deliciously crunchy crust.

In a large bowl, break out crabmeat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. In another bowl, combine breadcrumbs, seasoning, red pepper, scallion, parsley and black pepper. Add to crab, then stir in mayonnaise, egg and egg white. Blend well and gently form into patties. (Mixture will make 8–9 large or 10–12 small patties.). Flatten patties, cover with plastic wrap and refrigerate for 30 minutes or until ready to fry (they can be prepared the night before). Heat 1/2 inch of oil in a heavy skillet over medium heat and fry for 2–3 on each side, turning gently, until golden brown.
Serve with lemon wedges and tartar sauce.


last edit by slc2006, 11/29/2007 5:37:37 PM

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