| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/4 pound fresh crabmeat
- 1 tablespoon chopped capers
- 2 tablespoons bread crumbs
- 1 tablespoon grainy mustard
- Sea salt
- 1 teaspoon all-purpose flour
- 1 tablespoon chopped Italian parsley leaves
- 2 tablespoons olive oil
- Lemon wedges, for garnish
Instructions
- Mix every thing together in a large bowl, kneed with hands delicately, try not to break the crab chunks. Roll the mix with hands in to a golf ball size balls. Heat the pan with olive oil. When the pan is hot, place the balls in the pan, then using spatula press them to about 2/3 inches thick. They are done when both sides are brown. Serve with lemon wedge.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 103 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 27 mg |
| Sodium | 278 mg |
| Serving Size | 1 of 4 servings |
| Calories | 103 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 27 mg |
| Sodium | 278 mg |
Reviews
We love using this recipe. It’s easy and they come out tasting delish. Love the fact that they are not bready! Made them for a friend from Maryland who is very hard to impress with crab cakes and she loved them!! Thank you!!
This is the worst receipt I have ever tried. There is no way these crab cakes can be fried without falling apart.
It is a waste of time and money. All of this receipt had to be thrown out. I do not think you tried using your own receipt. DO NOT TRY THIS RECEIPT!