Recipe: Easy Crab Cakes

Ingredients

1 lb crab meat (jumbo lump, lump or claw, wild caught)
1 tablespoon onions (finely chopped, optional)
1 tablespoon roasted red peppers or fresh red peppers (finely chopped, optional)
1 tablespoon Italian parsley (finely chopped)
¼ cup seasoned bread crumbs or plain bread crumbs

In a small bowl, mix the mayonnaise, egg, sugar, Old Bay, Worcestershire sauce, and lemon juice to make the imperial sauce.
In a separate bowl, gently combine the crab meat, parsley, onion, and peppers without breaking the lumps of crab.
Add the imperial sauce to the crab mixture and mix gently, then fold in the bread crumbs.
Let the mixture sit for about 10 minutes to allow the bread crumbs to absorb excess liquid.
Divide the mixture into 8 small or 4 large crab cakes.
If frying, lightly coat the crab cakes in panko bread crumbs and sauté in olive oil until golden brown on both sides.
Alternatively, bake the crab cakes in a preheated oven at 350°F for about 20 minutes.

Servings

Calories

342

Total fat

23g

Total carbohydrates

Total protein

24g

Sodium

1300mg

Cholesterol

112mg