Patti's Jumbo Lump Crab Cakes

Name: Patti's Jumbo Lump Crab Cakes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 servings
Ingredients: 2 pounds jumbo lump crabmeat; 1/2 cup crumbled saltine crackers; 2 tablespoons Dijon mustard; 2 tablespoons fresh parsley leaves, finely chopped; 1 tablespoon seafood seasoning, such as Old Bay; 1 teaspoon Worcestershire sauce; 1/4 teaspoon black pepper; 1/4 teaspoon seasoned salt; 1 large egg; 1/2 cup all-purpose flour; 1/2 cup grapeseed oil

Recipe courtesy of Patti LaBelle

Show: Patti LaBelle's Place

Episode: Patti LaBelle's Place

Patti's Jumbo Lump Crab Cakes

3 Reviews

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

269

Total Fat

16

Saturated Fat

2

Carbohydrates

9

Dietary Fiber

1

Sugar

0

Protein

22

Cholesterol

133

Sodium

725

Total: 1 hr 30 min
Active: 30 min

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

269

Total Fat

16

Saturated Fat

2

Carbohydrates

9

Dietary Fiber

1

Sugar

0

Protein

22

Cholesterol

133

Sodium

725

Total: 1 hr 30 min
Active: 30 min

Ingredients

2 pounds jumbo lump crabmeat

1/2 cup crumbled saltine crackers

2 tablespoons Dijon mustard

2 tablespoons fresh parsley leaves, finely chopped

1 tablespoon seafood seasoning, such as Old Bay

1 teaspoon Worcestershire sauce

1/4 teaspoon black pepper

1/4 teaspoon seasoned salt

1 large egg

1/2 cup all-purpose flour

1/2 cup grapeseed oil

Directions

Place the crabmeat in a large bowl and remove any visible shells or fins.
Add the crackers, mustard, parsley, seafood seasoning, Worcestershire, pepper, seasoned salt and egg, and mix together. Shape the crab mixture into 8 patties and refrigerate for 1 hour.
Lightly dust the crab cakes with flour on both sides.
Heat the oil in a large nonstick skillet set over medium heat. Carefully place the crab cakes in the pan and fry until golden brown, 3 minutes. Flip the crab cakes over and fry on the other side until golden brown, 3 minutes. Place the crab cakes on a paper towel to absorb any excess oil, then serve.