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Marie's Crab Cakes Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min./batch
MAKES:5 servings
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min./batch
MAKES: 5 servings

Ingredients

  • 1 egg, beaten
  • 1/2 cup fat-free mayonnaise
  • 1/3 cup crushed saltines
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seafood seasoning
  • 1/4 teaspoon salt
  • 1 pound fresh crabmeat
  • 1/4 cup canola oil

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.

Directions

  1. In a small bowl, combine the first six ingredients. Fold in crab. Shape mixture by 1/4 cupfuls into 10 patties. Cover and chill for 1 hour.
  2. In a large skillet over medium-high heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Yield: 5 servings.
Originally published as Marie's Crab Cakes in Country Woman October/November 2009, p9

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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