Crab Cakes

Ingredients

• Bread crumbs

  Dry, grated, plain

  4 tbsp or 27g

• Parsley

  Raw

  2 tbsp or 8g

• Chives

  Raw

  1 tbsp chopped or 3g

• Mayonnaise

  Regular, with salt

  2 tbsp or 28g

• Lemon juice

  Raw

  2 wedge yields or 12g

• Pepper

  Spices, black

  ½ tsp or 1g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Blue crab

  Crustaceans, canned

  16 oz or 454g

• Butter

  Unsalted

  2 tbsp or 28g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tsp or 14g

Directions

1. In a medium bowl, combine bread crumbs, parsley, chives, mayonnaise, lemon juice, pepper, and eggs. Stir until well combined.
2. Gently fold in the crab meat. Be careful not to overmix.
3. Chill the mixture for at least 10 minutes to allow the flavors to meld.
4. Divide the crab mixture into equal patties, about 1 inch thick.
5. Heat a large skillet over medium heat. Add butter and oil.
6. Cook patties for 4 minutes per side, or until golden brown and cooked through.
7. Serve immediately.

Similar Foods

• Grilled Crab Cakes
• Simple Crab Cakes
• Vegan Crabby Cakes
• Maryland-Style Crab Cakes with Tartar Sauce