Ingredients:
- salt (to taste)
- pepper (to taste)
- 2 tbsp red bell peppers, diced (i didn''tsp use the pepper, i was afraid it might overpower the crab, your choice)
- 2 eggs
- 2 tbsp vegetable oil per two cakes at least
Directions:
- 1. Dressing: Combine all dressing ingredients in blender or food processor. Refrigerate until ready to use. There is a little heat in the sauce but it sure tasted good.
- 2. Crab Cakes: Make sure crab meat is dry. I forgot to drain and squeeze out the water so I added 1/4 cup regular bread crumbs. They could still be used to help bind the ingredients. I bought my lump crab at Coscos and the container held two cups. I double all the ingredients except the eggs, I was worried too much more liquid and didn’t want to other infuse the cakes with other stuff. Dungeness crabs come in, a week or so, I will make these again. Nothing beats the taste of crab like fresh Dungeness. Cheers.
- 3. In bowl, combine all ingredients including the 1/4 regular bread crumbs, not the Panko.
- 4. Form into 8 small (or 4 large) crab cakes.
- 5. Per the pics instead of trying to put the cake down and then turn it over, I put panko crumbs on wax paper and then placed the cake on the crumbs. Once down I pour more crumbs on the top and then pushed the extra crumbs up against the sides. There coated without moving.
- 6. Cover cakes with plastic wrap and refrigerate for a least an hour or overnight, I did the overnight thing.
- 7. Heat oil in skillet medium and carefully brown cakes on both sides. The panko crumbs give it a great crunch. The original recipe just had plain bread crumbs like I added to the mix. The panko was input.
- 8. Drain on paper towels.
- 9. This was a pretty good crab recipe, crunchy, held together well when cut, and the sauce was a great compliment.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1191.56 Kcal (4989 kJ) | ||
| Calories from fat | 923.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 102.61g | 158% | |
|---|---|---|---|
| Cholesterol | 213.84mg | 71% | |
| Sodium | 1486.63mg | 62% | |
| Potassium | 255.2mg | 5% | |
| Total Carbs | 31.74g | 11% | |
| Sugars | 5.25g | 21% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 35.48g | 71% | |
| Vitamin C | 27.8mg | 46% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 8mg | 45% | |
| Calcium | 69.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 245.71 Kcal (1029 kJ) | ||
| Calories from fat | 190.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.16g | 158% | |
|---|---|---|---|
| Cholesterol | 44.1mg | 71% | |
| Sodium | 306.55mg | 62% | |
| Potassium | 52.62mg | 5% | |
| Total Carbs | 6.54g | 11% | |
| Sugars | 1.08g | 21% | |
| Dietary Fiber | 0.56g | 11% | |
| Protein | 7.32g | 71% | |
| Vitamin C | 5.7mg | 46% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.7mg | 45% | |
| Calcium | 14.3mg | 7% | |
* 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.
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