Kjerstin’s Crab Cakes
- At December 07, 2010
- By Katherine
- In Recipes
0
By stu_spivack
MY MOTHER’S recipe for crab cakes is very light, but tastes rich. These crab cakes are versatile, too. I’ve served them for brunch alongside fried eggs and hash browns and they make a great crabcake sandwich when placed between slices of toast. You can hold the crabcake mixture in the refrigerator for up to three days and make fresh crabcakes in an instant.
| Ingredients | 4 Servings | |
| 1 pound crab meat, fresh or canned 1/4 cup breadcrumbs 1 egg 2 tablespoons reduced fat mayonnaise 1 tablespoon bay seasoning |
1/2 tablespoon mustard juice of 1 lemon dash of Worchestershire sauce dash of cayenne pepper a few drops of Louisiana-style hot sauce (or Tabasco) |
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Directions |
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| Per Serving | ||
| calories 230 total fat 10g saturated fat 1.5g |
carbohydrate 7g dietary fiber 0g protein 26g |
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