Chesapeake Restaurant Crab Cakes

150 minutes Prep: 140 minutes Cook: 10 minutes

259 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	pound	lump crab meat	cooked
1	each	egg	beaten
1	teaspoon	salt
1/2	teaspoon	black pepper
1/4	cup	parsley leaves	chopped
1/4	teaspoon	dry mustard
1/2	cup	mayonnaise
1/4	teaspoon	worcestershire sauce
1	cup	bread crumbs
6	tablespoons	butter

Directions

Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in medium bowl.

Using 1/3 - 1/2 cup for each cake, shape mixture into 6 cakes.

Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2 hours.

Melt butter in 10 inch skillet.

Brown crab cakes in butter until golden on both sides and heated through.

Cakes will keep in refrigerator 3-4 days and in the freezer 2 months.

To reheat, wrap in foil and warm in preheated 325 degree F oven for 10 minutes or refry in a skillet with a little butter.

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Nutrition Facts

Serving Size 63g

Amount per Serving

Calories 259 68% of calories from fat

	% Daily Value*
Total Fat 20.0g	30%
Saturated Fat 9.0g	43%
Trans Fat 0.0g
Cholesterol 66mg	22%
Sodium 759mg	32%
Total Carbohydrate 18.0g	6%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 4.0g	8%

Vitamin A	13%		Vitamin C	6%
Calcium	5%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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About Tarragon

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