Crab Cakes

Crab Cakes
Crab Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    egg

  • 3

    tablespoons mayonnaise

  • 1

    teaspoon dry mustard

  • 1/4

    cup chopped drained bottled pimiento

  • 3

    tablespoons minced fresh parsley leaves

  • 1

    teaspoon Old Bay Seasoning

  • 1

    teaspoon Worcestershire sauce

  • 2

    dashes Tabasco sauce

  • 1/4

    teaspoon freshly-ground black pepper

  • 1/4

    teaspoon salt

  • 1

    pound lump crab meat (drained if using canned)

  • 3/4

    cup finely-crushed spicy pork rinds

  • 2

    tablespoons vegetable oil

  • 1

    tablespoon butter

Directions

In a large bowl whisk together the egg, mayonnaise, mustard, pimiento, parsley, Old Bay Seasoning, Worcestershire sauce, Tabasco, pepper, and salt. Add the crab meat and 1/4 cup of pork rinds, toss the mixture gently. Spread the remaining 1/2 cup of pork rinds on a plate, form 1/3-cup of mixture gently into 3/4-inch patties (about 8), and coat the top and bottoms of each patty carefully with the pork rinds, transferring to a sheet of waxed paper. In a large skillet heat the oil and the butter over moderately-high heat. Fry the crab cakes, for 1 to 2 minutes on each side, or until they are golden. Serve with the lemon wedges. This recipe yields 8 servings; 1 carb gram per serving.

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