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"These crab cakes, from my Baltimore grandmother, are always part of our holiday meals. Sometimes I make them small, as appetizers, and sometimes large, as an entree." —Patty Dzbynski, Owings, Maryland
This recipe is:
Quick
Nutritional Facts 2 crab cakes equals 243 calories, 15 g fat (2 g saturated fat), 136 mg cholesterol, 795 mg sodium, 7 g carbohydrate, 1 g fiber, 20 g protein.
Originally published as Marie's Crab Cakes in Country Woman October/November 2009, p9
Versatile Cracker-Crumb Coating“I crush butter-flavored crackers very finely and use them to coat fish fillets before frying,” shares Anne R. of Roselle, New Jersey. “The coating is delicious and eliminates the need for salt. To spark up the taste, on occasion I add a little seafood seasoning or some salt-free seasoning blend to the crumbs,” she suggests.
“I crush butter-flavored crackers very finely and use them to coat fish fillets before frying,” shares Anne R. of Roselle, New Jersey. “The coating is delicious and eliminates the need for salt. To spark up the taste, on occasion I add a little seafood seasoning or some salt-free seasoning blend to the crumbs,” she suggests.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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