Crab Cakes with Cream Sauce Base

Yield: 20 ounces crab mixture | Serving Size: 6 1/2 (3-ounce) cakes

Crab Cakes with Cream Sauce Base

Ingredients


Preparation

STEP 1

Combine all ingredients. Refrigerate at least 1 hour before forming crab cakes.

STEP 2

Form mixture into desired portion for each crab cake.

STEP 3

Heat clarified butter in large sauté pan over medium heat. Add crab cakes,pressing lightly to form patties. Brown on one side for 2 to 3 minutes, then flip once and brown the second side until the mixture is cooked throughout.


Nutritional Information

  • Serving Size6 1/2 (3-ounce) cakes
  • Calories100 calories
  • Fat 3.5 grams
  • Sat. Fat 2 grams
  • Trans Fat 0 grams
  • Cholesterol 35 milligrams
  • Sodium 930 milligrams
  • Carbohydrates 3 grams
  • Dietary Fiber 0 grams
  • Sugars 1 grams
  • Protein 13 grams
  • Vitamin A 157 IU
  • Vitamin C 5 milligrams
  • Calcium 43 milligrams
  • Iron .48 milligrams

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