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Little Crisp Crab Cakes

Little Crisp Crab Cakes Recipe

  • 1/3 cup mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon coarse grain mustard
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon Old Bay seasoning
  • 1 large egg
  • Kosher salt and freshly ground black pepper
  • 1 pound lump crabmeat, drained and picked over for cartilage
  • 1 heaping cup plus 2 tablespoons panko (see Notes)
  • ¼ cup olive oil
  • ¼ cup vegetable oil
  • 2 lemons, cut into wedges
  • ¼ cup capers, drained
  • or chopped fresh parsley
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 320kcal (16%)
Total Fat 23g (36%)
Saturated Fat 3g (15%)
Cholesterol 80mg (27%)
Total Carbohydrate 15g
Dietary Fiber 2g
Sugars 1g
Protein 15g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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