Crab CakesTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 5 minutes
Cooking time: A few minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:182.4 kcal
Proteins:14.9 g
Fats:13.4 g
Carbohydrate:0.3 g
Fibers:0 g
Sugar:0.1 g
Cholesterol:125.5 mg
Sodium:331.1 mg
Calcium:76.2 mg
Energy:277 kcal
Proteins:22.6 g
Fats:20.3 g
Carbohydrate:0.4 g
Fibers:0 g
Sugar:0.2 g
Cholesterol:190.6 mg
Sodium:502.7 mg
Calcium:115.7 mg
SIMILAR RECIPES
Maryland Crabmeat Cannelloni with Leeks and Saffron Scented Sauce
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
454
g
crabmeat
salt and pepper
1
egg
1
ml
worcestershire sauce
90
ml
butter
bread crumbs
METHOD
- Combine all the ingredients.
- Form into disks that are fairly small (they hold together better).
- Place on a baking sheet lined with waxed paper; cover and refrigerate for 30-60 minutes – if you don’t, the crab cakes will fall apart during cooking.
- In a non-stick pan in a little oil, cook the crab cakes over medium heat for 3-4 minutes on each side, until they are browned.
- Serve with mayonnaise or sour cream. Suggestion : Season the sour cream with a pinch of dill.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
If you head south through the US towards Miami, you’ll undoubtedly come across these famous crab cakes. This is a fairly costly recipe, since it uses only real crab, seasoned, pressed into little discs and pan-fried.
