Waffled Crab Cakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crab cakes pressed into a waffle iron, creating golden, crispy exteriors and tender centers studded with herbs and lemon in just 3 minutes. The waffle shape creates pockets perfect for sauce. Elegant and quick, it's a clever way to cook crab cakes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 9 ounces lump crab meat (shell pieces removed)
- 1/2 cup panko crumbs (plain or gluten-free*)
- 1 large egg (beaten)
- 1 large egg white
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped chives
- 2 tablespoons minced fresh parsley
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Old Bay Seasoning
- 1/8 teaspoon paprika
- few dashes tabasco (optional)
- 1/8 teaspoon kosher salt
- black pepper (to taste)
- cooking spray (I use a mister)
- 4 lemon wedges (for serving)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 585mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 59mg
- Calcium
- 62mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 585MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.