Patti's Jumbo Lump Crab Cakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 pounds jumbo lump crabmeat
- 1/2 cup crumbled saltine crackers
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley leaves, finely chopped
- 1 tablespoon seafood seasoning, such as Old Bay
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon seasoned salt
- 1 large egg
- 1/2 cup all-purpose flour
- 1/2 cup grapeseed oil
Instructions
- Place the crabmeat in a large bowl and remove any visible shells or fins. Add the crackers, mustard, parsley, seafood seasoning, Worcestershire, pepper, seasoned salt and egg, and mix together. Shape the crab mixture into 8 patties and refrigerate for 1 hour. Lightly dust the crab cakes with flour on both sides. Heat the oil in a large nonstick skillet set over medium heat. Carefully place the crab cakes in the pan and fry until golden brown, 3 minutes. Flip the crab cakes over and fry on the other side until golden brown, 3 minutes. Place the crab cakes on a paper towel to absorb any excess oil, then serve.
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