Crab Cakes II recipe

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Ingredients

1 pound fresh crab meat
1 egg
2 tablespoons mayonnaise
½ teaspoon ground mustard
1 dash Worcestershire sauce
salt and pepper to taste
4 ounces buttery round crackers, crushed
2 cups oil for frying, or as needed

Nutrition Info

409.1 calories
carbohydrate: 17.8 g
cholesterol: 116.1 mg
fat: 26.8 g
fiber: 0.6 g
protein: 23.2 g
saturatedFat: 4.3 g
servingSize: -
sodium: 648.9 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire sauce, and salt and pepper to taste.

  2. In a large skillet, heat 1/4 inch of vegetable oil to a high heat. Roll heaping spoonfuls on the crab mixture in the crackers, then place the ball in the hot oil. Flatten lightly with a spatula so that the crab cake is 1/2 inch thick. Fry the crab cakes, flipping to ensure both sides get browned.

Recipe Yield

4 servings

Recipe Note

Delicious crab cakes!

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