Baltimore Crab Cakes
by the Editors of Easy Home Cooking Magazine
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Baltimore Crab Cakes
Baltimore Crab Cakes
Yield: Makes 6 servings (2 crab cakes each)
Ingredients:
16
ounces lump crabmeat, picked over and flaked
1
cup saltine cracker crumbs, divided
2
eggs, lightly beaten
1/4
cup chopped green onions
1/4
cup minced fresh parsley
1/4
cup mayonnaise
2
tablespoons fresh lemon juice
1
teaspoon green pepper sauce
1/4
teaspoon salt
Black pepper
1/4
cup vegetable oil
2
tablespoons butter
Lemon wedges
Preparation:
1.
Combine crabmeat, 1/4 cup cracker crumbs, eggs, green onions, parsley, mayonnaise, lemon juice, pepper sauce, salt and pepper to taste in medium bowl; mix well. Shape mixture into 12 cakes, using 1/4 cup crab mixture for each.
2.
Place remaining 3/4 cup cracker crumbs in shallow bowl. Coat crab cakes with crumb mixture, lightly pressing crumbs into cakes. Place cakes on plate; cover and refrigerate 30 minutes to 1 hour.
3.
Heat oil and butter in large skillet over medium heat until butter is melted. Cook crab cakes 3 to 4 minutes until golden brown on bottoms. Turn and cook 3 minutes until golden brown and internal temperature reaches 170°F. Serve immediately with lemon wedges.
Nutritional Information:
| Serving Size: 2 crab cakes | |
| Cholesterol | 54 mg |
| Total Fat | 6 g |
| Calories from Fat | 25 % |
| Calories | 215 |
This recipe appears in: Southern