Traditional Crab Cakes (Skillet Version)
You can’t go wrong with a classic. These pan-fried crab cakes are crispy on the outside and loaded with crabmeat on the inside.
Ingredients
- 1 (8 oz) cup Chicken of the Sea® Lump Crab
- 2 large eggs, beaten
- 1/2 cup bread crumbs
- 1 Tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon seafood seasoning
- Oil, for frying
Nutrition Facts
calories
389
total fat
38.5g
saturated fat
4.3g
trans fat
9.8g
cholesterol
91mg
sodium
202mg
total carbohydrates
2g
fiber
0g
total sugars
0g
protein
9g
vitamin d
2%
calcium
5%
iron
5%
potassium
4%
Instructions
- Combine eggs, bread crumbs, parsley, mustard, Worcestershire sauce, and seafood seasoning.
- Gently fold crab into mixture.
- Scoop about 1/4 cup of filling and shape into flat patties.
- Pan fry in oil on medium heat until cooked and crispy on both sides.
Nutrition Facts
calories
389
total fat
38.5g
saturated fat
4.3g
trans fat
9.8g
cholesterol
91mg
sodium
202mg
total carbohydrates
2g
fiber
0g
total sugars
0g
protein
9g
vitamin d
2%
calcium
5%
iron
5%
potassium
4%
