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pan-frying American, Southern
Crab Cakes Recipe-451

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Yield: Makes 8 crab cakes


The crab cakes:

  • 1 pound (about 2½ cups ) flaked crab meat, picked over
  • 1 small onion, finely chopped (about ¾ cup)
  • 1 teaspoon dry mustard
  • ¼ teaspoon cayenne pepper
  • ¼ cup homemade Mayonnaise or Hellman's
  • 1 egg, beaten with 3 tablespoons heavy cream
  • ¼ cup fresh bread or cracker crumbs

For frying:

  • Vegetable oil
  • 1 cup dried bread crumbs


In a bowl, combine all of the crab cake ingredients and shape into 8 cakes.

In a heavy skillet, heat 1 inch of oil over moderately high heat.  Lightly coat the cakes in the dried bread crumbs and fry in the hot oil until golden brown.

Serve with Tartar Sauce

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

253kcal (13%)
83mg (8%)
3mg (4%)
54mcg RAE (2%)
75mg (25%)
252mg (11%)
4g (20%)
18g (28%)
1mg (6%)

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