Directions:
- In a mixing bowl, mix the mayonnaise, panko, seafood seasoning, ground ginger, pepper and egg until thoroughly mixed. Finally, add the crab and blend, being careful not to break up the lumps. Let the crab cake mixture refrigerate and bind for 30 minutes to 1 hour.
- Next, portion the crab into 2 ounce cakes and lightly dust with flour. Saute over medium heat in a saute pan with grapeseed oil until golden brown on the first side. Then flip and repeat on the second side. Repeat the process until all the cakes have been cooked. Finish with the lemon juice.
- Keep refrigerated and covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.08 Kcal (365 kJ) | ||
| Calories from fat | 75.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.44g | 13% | |
|---|---|---|---|
| Cholesterol | 14.38mg | 5% | |
| Sodium | 214.34mg | 9% | |
| Potassium | 47.57mg | 1% | |
| Total Carbs | 1.99g | 1% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 10.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 189.86 Kcal (795 kJ) | ||
| Calories from fat | 165.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.39g | 13% | |
|---|---|---|---|
| Cholesterol | 31.36mg | 5% | |
| Sodium | 467.35mg | 9% | |
| Potassium | 103.71mg | 1% | |
| Total Carbs | 4.34g | 1% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 0.16g | 0% | |
| Protein | 2.55g | 2% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.9mg | 2% | |
| Calcium | 23.1mg | 1% | |
* 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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