Maryland Style Crab Cakes
You just might want to double the recipe—these delicious, classic Maryland favorites are going to go fast!
Ingredients
- 2 (6 oz) cans dry Chicken of the Sea® Lump Crabmeat, drained and squeezed
- 1 large egg, beaten
- 2 Tablespoons mayonnaise
- 1/3 cup diced red onion
- 1/2 cup unseasoned bread crumbs
- 1 Tablespoon fresh chopped parsley
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon mustard powder
- 1/4 teaspoon red chili flakes
- 1/2 Tablespoon seafood seasoning
- Vegetable oil, for frying
- Lemon wedges, for serving
Nutrition Facts
calories
122
total fat
7.7g
saturated fat
1.3g
trans fat
0g
cholesterol
65mg
sodium
320mg
total carbohydrates
4g
fiber
0g
total sugars
1g
protein
7g
vitamin d
1%
calcium
4%
iron
3%
potassium
3%
Instructions
- In a bowl, combine all ingredients except crabmeat and oil (egg, mayonnaise, red onion, bread crumbs, parsley, Worcestershire sauce, lemon juice, mustard powder, red chili flakes, and seafood seasoning); blend well.
- Gently fold in crabmeat; avoid breaking lumps of crabmeat.
- Divide mixture into 6 portions. Shape into cakes about 1/2-inch thick.
- Add enough oil to cover the bottom of a large skillet.
- Heat oil over medium-high heat until hot.
- Gently add the crab cakes; fry each side until deep golden brown (about 4 to 5 minutes per side).
- Drain on paper towels. Serve immediately with lemon wedges.
Nutrition Facts
calories
122
total fat
7.7g
saturated fat
1.3g
trans fat
0g
cholesterol
65mg
sodium
320mg
total carbohydrates
4g
fiber
0g
total sugars
1g
protein
7g
vitamin d
1%
calcium
4%
iron
3%
potassium
3%
