Directions:
- For caper sauce: Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
- For crab cakes: Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
- Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.27 Kcal (1291 kJ) | ||
| Calories from fat | 214 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.78g | 37% | |
|---|---|---|---|
| Cholesterol | 25.13mg | 8% | |
| Sodium | 429.35mg | 18% | |
| Potassium | 105.42mg | 2% | |
| Total Carbs | 9.44g | 3% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 13.3g | 27% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 0.9mg | 5% | |
| Calcium | 25.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 230.32 Kcal (964 kJ) | ||
| Calories from fat | 159.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.76g | 37% | |
|---|---|---|---|
| Cholesterol | 18.77mg | 8% | |
| Sodium | 320.77mg | 18% | |
| Potassium | 78.76mg | 2% | |
| Total Carbs | 7.06g | 3% | |
| Sugars | 0.76g | 4% | |
| Dietary Fiber | 0.83g | 4% | |
| Protein | 9.94g | 27% | |
| Vitamin C | 5.6mg | 13% | |
| Iron | 0.7mg | 5% | |
| Calcium | 19.3mg | 3% | |
* 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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