Crab Cakes with Sauce - 4 servings
Preparation: 15 min. Cooking: 10 min. Total: 25 min.
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1 lb crab meat, or imitation crabmeat
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1 cup Italian style breadcrumbs
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1/4 cup mayonnaise
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1 tsp ground mustard
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1 tsp Worcestershire sauce
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1 egg
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salt and pepper, to taste
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1 cup mayonnaise
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2 tsp Worcestershire sauce
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2 tsp capers, chopped
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1 tsp minced garlic
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1 lemon, juiced
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1/2 tsp lemon zest
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3 cups vegetable oil
In a bowl, combine first 7 ingredients for the cakes. In a separate bowl, combine remaining ingredients - except the oil - to make a sauce. Divide crab cake mix into 3 in. patties (about 2 per serving). Add oil to a skillet. Fry the cakes for about 4-5 minutes on each side, or until golden brown. Remove and let drain on paper towels. Serve cakes topped with the sauce.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 670 Cal |
43 g |
41 g |
29 g |
2 g |
7.5 g |
130 mg |
2400 mg |
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Nutrients
| Calories |
670 Cal |
|
| Fat |
43 g |
|
| Carbs |
41 g |
|
| Protein |
29 g |
|
| Fiber |
2 g |
|
| Sugar |
7.5 g |
|
|
Fats
| Fat |
43 g |
|
| Fat, Sat. |
5.6 g |
|
| Fat, Mono. |
9.9 g |
|
| Fat, Poly. |
25 g |
|
| Cholesterol |
130 mg |
|
|
Vitamins
| Choline |
41 mg |
7.4% |
| Niacin |
3.4 mg |
22% |
| Panto. Acid |
1 mg |
20% |
| Riboflavin |
0.28 mg |
22% |
| Thiamin |
0.38 mg |
31% |
| Vitamin A |
340 IU |
11% |
| Vitamin B6 |
0.31 mg |
19% |
| Vitamin B12 |
13 mcg |
550% |
| Vitamin C |
18 mg |
20% |
| Vitamin D |
5.2 IU |
2.6% |
| Vitamin E |
6.4 mg |
43% |
| Vitamin K |
47 mcg |
39% |
|
Minerals
| Calcium |
150 mg |
15% |
| Copper |
1.4 mg |
160% |
| Fluoride |
0.73 mcg |
18% |
| Iron |
3 mg |
38% |
| Magnesium |
91 mg |
22% |
| Manganese |
0.43 mg |
6% |
| Phosphorus |
420 mg |
60% |
| Potassium |
450 mg |
9.6% |
| Selenium |
58 mcg |
100% |
| Sodium |
2400 mg |
160% |
| Zinc |
9.4 mg |
85% |
|
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