Maryland-Style Crab Cakes
1 large egg, beaten (or 1/4 cup egg substitute)
1/2 cup mayonnaise
2 tablespoons fresh Italian parsley, chopped
1 1/2 teaspoons seafood seasoning
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 lb lump fresh crab meat, drained and shells removed
1/2 cup panko bread crumbs
Lemon wedges, for serving
CALORIES (per 1/4 recipe) 380kcal; FAT 25g; CHOL 190mg; SODIUM 870mg; CARB 5g; FIBER 1g; PROTEIN 30g; VIT A 8%; VIT C 10%; CALC 15%; IRON 8%
Other Preparation Methods
Hot Dip: Combine with an electric mixer: 16 oz Deli artichoke spinach dip, 8 oz softened cream cheese, 1 1/2 cups shredded white Cheddar cheese, and 1/2 cup sliced green onions. Fold in 1 lb fresh lump crab meat (drained, cleaned). Place in slow cooker on Low; cook 1 1/2 hours, stirring occasionally, or until hot and bubbly. Serve with buttery-flavor crackers.
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Recipe Version FRS0031