Crab Cakes

Ingredients

• 1 pound crab meat
• 4 to 5 slices white bread, grated
• ½ tablespoon chopped parsley
• ½ tablespoon chopped cilantro
• ¼ cup Miracle Whip
• 1 tablespoon Dijon mustard
• 1 egg
• White pepper to taste
• 1 cup very fine cracker crumbs (made from saltines) or fine bread crumbs
• 2 tablespoons unsalted butter

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    534 calories; 23 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 29 grams protein; 171 milligrams cholesterol; 1265 milligrams sodium

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

Preparation

1. Place crab meat in a bowl. Add bread, then parsley and cilantro.
2. In a bowl, whisk together the Miracle Whip, mustard, egg and white pepper.
3. Slowly pour dressing into crab meat, using a fork to lift and fluff mixture. Add just enough so that it clings together.
4. Form into cakes in the palm of your hand, about 3 inches round and 3/4 inch high. Lay on a plate, cover with plastic wrap and refrigerate at least 1 hour to set.
5. Before cooking, dip the crab cakes in cracker crumbs. This prevents crab meat from getting hard when sautéing.
6. Heat the butter in a frying pan until foamy. Add crab cakes and sauté until browned on both sides and heated through, turning just once. Remove from pan. Serve.

1 hour 20 minutes