Creme de la Crumb · by Tiffany★ 5.0 (16)
Crab Cakes Recipe
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 35%
CARBS 18G26% OF CAL
1G FIBER0G ADDED0G INTRINSIC15G OTHER3G TOTAL SUGAR
FAT 15G48% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried crab cakes with a crispy exterior and moist, flavorful interior. These are equally at home as an appetizer, main course, or a way to impress guests.
starteramericanshellfish🍳 skilletdairy free
View the full recipe on Creme de la Crumb →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 16 ounces lump crab meat
- ⅓ cup mayo (I used reduced fat olive oil mayo)
- 1 large egg (whisked)
- 1 egg white (whisked)
- 2 tablespoons dijon mustard
- 2 teaspoons worcestershire sauce
- ¼ teaspoon crushed red pepper flakes
- 1 cup panko bread crumbs
- 1 tablespoon fresh parsley (finely chopped)
- 1 tablespoon fresh baby dill
- ½ teaspoon salt (or to taste)
- ½ teaspoon coarsely cracked black pepper (or to taste (use only 1/8 teaspoon if using ground black pepper))
- olive oil
- tartar sauce/crab cake sauce (for serving)
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 35%
CARBS 18G26% OF CAL
1G FIBER0G ADDED0G INTRINSIC15G OTHER3G TOTAL SUGAR
FAT 15G48% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1140mg
- Total sugar
- 3g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 92mg
- Calcium
- 94mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.