Maryland Crab Cakes
Prep time15 min
Total time25min
ServingsMakes 4 servings, 2 crab cakes each.
Ingredients
- 3 cans (6 oz. each) crabmeat, well drained, flaked
- ½ cup mayonnaise
- 15 RITZ Crackers, crushed (about 1/2 cup)
- 1 egg
- 1 Tbsp. Dijon mustard
- 1 Tbsp. lemon juice
- 1½ tsp. Worcestershire sauce
- 1 tsp. chopped fresh parsley
- ½ tsp. dry mustard
- 1½ tsp. butter or margarine
Preparation
- Mix all ingredients except butter until well blended.
- Shape into 8 patties.
- Cook patties in melted butter in large nonstick skillet 4 to 5 minutes on each side or until golden brown on both sides.
Recipe Tips
- Substitute
Substitute 1 lb. fresh crabmeat, well picked over, for the canned crabmeat. - Substitute
Prepare as directed, using reduced-fat mayonnaise and RITZ Reduced Fat Crackers. - Make Ahead
Mix crab mixture and shape into patties as directed. Cover and refrigerate up to 24 hours. When ready to serve, cook as directed.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 410 |
| % Daily Value* | |
| Total fat 30g | |
| Saturated fat 6g | |
| Cholesterol 160mg | |
| Sodium 730mg | |
| Carbohydrate 9g | |
| Dietary fiber 0g | |
| Total sugars 1g | |
| Protein 24g | |
| Vitamin A | 4 %DV |
| Vitamin C | 8 %DV |
| Calcium | 15 %DV |
| Iron | 10 %DV |