Skip to content
0.0 – 0 reviews •
| Level: |
Easy |
| Yield: |
2 Servings |
Ingredients
- 4 ounces bread crumbs, unseasoned
- 3 dashes hot pepper sauce
- 3 dashes Worcestershire sauce
- 2 ounces mayonnaise
- 4 sprigs parsley, roughly chopped
- 1/4 green pepper, fine dice
- 1/4 red pepper, fine dice
- 1 egg white
- 1 scallion, thinly sliced
- 4 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon crab boil seasoning
- 1/4 teaspoon dry mustard
- 1/4 teaspoon onion powder
- 2 ounces Dijon mustard
- 1 pound jumbo lump Maryland crabmeat
- Oil, for pan frying
Instructions
- In a bowl, combine 1-ounce bread crumbs, hot pepper sauce, Worcestershire, mayonnaise, parsley, peppers, egg white, scallion, lemon juice, old bay, dry mustard, onion powder, and Dijon mustard. Once combined, gently fold in crabmeat. Once fully incorporated, form into 2 to 3 inch cakes. Dredge in remaining bread crumbs. Pan fry in hot oil until golden brown on both sides.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
704 |
| Total Fat |
34 g |
| Saturated Fat |
5 g |
| Carbohydrates |
48 g |
| Dietary Fiber |
5 g |
| Sugar |
6 g |
| Protein |
51 g |
| Cholesterol |
231 mg |
| Sodium |
2228 mg |
