Ingredients

  • 6 tablespoons butter
  • 2 tablespoons chopped onion
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped parsley
  • 2 eggs
  • 2 tablespoons tartar sauce
  • 1 ½ teaspoons Worcestershire sauce
  • 1 ½ teaspoons Old Bay seasoning
  • ½ teaspoon pepper
  • ½ teaspoon German-style mustard
  • 1 pound lump crab meat, picked over
  • ¼ cup plus 1 teaspoon plain bread crumbs
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      318 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 24 grams protein; 248 milligrams cholesterol; 760 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Melt 2 tablespoons butter in a skillet over medium-high heat and saute the onion, celery and parsley until soft, about 5 minutes.
  2. In a bowl, beat eggs and whisk in the tartar sauce, Worcestershire sauce, Old Bay, pepper and mustard. Add crab meat and 1/4 cup bread crumbs and mix. Spoon onto a plate and shape into 4 cakes. Sprinkle one side with 1/2 teaspoon bread crumbs and the other side with remaining crumbs. Cover in plastic wrap; refrigerate 15 minutes or up to 3 hours.
  3. Melt the remaining butter in a skillet over medium heat and saute the crab cakes till golden brown -no longer than 3 minutes per side.

35 minutes

Dining and Cooking