Directions:
- Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
- Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs.
- Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 411.71 Kcal (1724 kJ) | ||
| Calories from fat | 277.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.78g | 47% | |
|---|---|---|---|
| Cholesterol | 140.9mg | 47% | |
| Sodium | 954.07mg | 40% | |
| Potassium | 180.19mg | 4% | |
| Total Carbs | 6.26g | 2% | |
| Sugars | 2.25g | 9% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 26.94g | 54% | |
| Vitamin C | 27.3mg | 46% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 10.8mg | 60% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 168.12 Kcal (704 kJ) | ||
| Calories from fat | 113.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.57g | 47% | |
|---|---|---|---|
| Cholesterol | 57.53mg | 47% | |
| Sodium | 389.59mg | 40% | |
| Potassium | 73.58mg | 4% | |
| Total Carbs | 2.56g | 2% | |
| Sugars | 0.92g | 9% | |
| Dietary Fiber | 0.54g | 5% | |
| Protein | 11g | 54% | |
| Vitamin C | 11.2mg | 46% | |
| Vitamin A | 0.3mg | 27% | |
| Iron | 4.4mg | 60% | |
| Calcium | 18.8mg | 5% | |
* 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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