Crab Cakes
Servings: 6 crab cakes
Calories: 196cal
Ingredients
- 1 Tablespoon butter
- 2 ½ Tablespoons red bell pepper diced
- 2 ½ Tablespoons shallots diced
- 1 Tablespoon minced garlic
- 3 Tablespoons mayonnaise
- 1 teaspoon horseradish sauce
- ½ Tablespoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 8 ounces crab meat small pieces of white meat
- 1 large egg
- 1 teaspoon hot sauce we used Franks
- 1 Tablespoon fresh parsley chopped
- ½ cup breadcrumbs
- 2 Tablespoons olive oil for frying
Instructions
- Melt butter in skillet over medium heat. Sauté red bell pepper, shallots, and garlic until soft. Set aside.
- In a medium bowl, whisk together mayonnaise, horseradish sauce, Old Bay seasoning, and Worcestershire sauce.
- Combine the mayonnaise mixture, sautéed vegetables, crab meat, egg, hot sauce, parsley, and breadcrumbs.
- Use gloved hands to form 6 patties. If you feel that your patties are not solid enough, you can sparingly add a little more breadcrumbs to get them where you want them to be.
- Heat olive oil in skillet over medium-high heat until shimmering. Cook patties on both sides until browned, about 2-3 minutes per side.
- Drain patties on paper towels. Serve with tartar sauce.
Notes
- If you prefer chunkier crab cakes, we suggest using a combination of half lump meat and half small pieces.
- The patties do not need to be fried very long, just enough to cook the egg and get the outsides brown.
Nutrition
Serving: 1crab cake | Calories: 196cal | Carbohydrates: 9g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 556mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg
