Chesapeake Bay Classic Crab Cakes Recipe

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Chesapeake Bay Classic Crab Cakes
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Ingredients
16
Count
Nutrition
798
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. For serving:
  2. Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)
  3. Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
  4. When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
  5. Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
  6. Red Cocktail Sauce:
  7. 1 cup ketchup or chili sauce (recommended: Heinz)
  8. 1 tablespoon plus 2 teaspoons prepared horseradish
  9. 2 dashes hot sauce (recommended: Tabasco)
  10. 1 lemon, juiced
  11. 1 teaspoon Worcestershire sauce
  12. Combine all the ingredients in a small bowl.
  13. Yield: about 1 cup
  14. Green Cocktail Sauce:
  15. 8 ounces tomatillos, husked and cut into quarters
  16. 2 tablespoons rice wine vinegar
  17. 1 tablespoon sugar
  18. 2 teaspoons green hot sauce (recommended: Tabasco)
  19. 1 teaspoon chopped garlic
  20. 1 teaspoon mustard seeds, toasted
  21. 1 teaspoon peeled and grated fresh horseradish
  22. Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.
  23. Yield: 2/3 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 798.17 Kcal (3342 kJ)
Calories from fat 279.12 Kcal
% Daily Value*
Total Fat 31.01g 48%
Cholesterol 77.81mg 26%
Sodium 1015.45mg 42%
Potassium 415.39mg 9%
Total Carbs 83.85g 28%
Sugars 7.58g 30%
Dietary Fiber 7.56g 30%
Protein 43.86g 88%
Vitamin C 10.4mg 17%
Vitamin A 0.1mg 5%
Iron 7mg 39%
Calcium 237.1mg 24%
Amount Per 100 g
Calories 271.77 Kcal (1138 kJ)
Calories from fat 95.04 Kcal
% Daily Value*
Total Fat 10.56g 48%
Cholesterol 26.49mg 26%
Sodium 345.75mg 42%
Potassium 141.43mg 9%
Total Carbs 28.55g 28%
Sugars 2.58g 30%
Dietary Fiber 2.57g 30%
Protein 14.94g 88%
Vitamin C 3.5mg 17%
Iron 2.4mg 39%
Calcium 80.7mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.7
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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