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A really easy and very tasty crab cake recipe I put together with my 5-year-old son.
Ingredients
- ½ (4 ounce) packet saltine crackers, crushed
- 1 medium bell pepper, minced
- 2 stalks green onions, white parts only, minced
- 1 large egg, lightly beaten
- 3 tablespoons mayonnaise, or more to taste
- 1 teaspoon Dijon mustard, or more to taste
- 2 pounds cooked blue crabmeat, drained
- 2 tablespoons seafood seasoning (such as Old Bay®)
- 1 teaspoon ground black pepper
- 1 cup Italian-seasoned bread crumbs, or more as needed
- 2 tablespoons canola oil, or more as needed
Directions
Step 1
Mix crushed crackers, bell pepper, green onions, egg, mayonnaise, and Dijon together in a large bowl. Gently fold in crabmeat, seafood seasoning, and black pepper using a wooden spoon or spatula. Form crabmeat mixture into 1/2-inch-thick patties, 2 to 3 inches in diameter.
Step 2
Put bread crumbs on a plate. Coat patties with bread crumbs.
Step 3
Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.
Cook’s Note:
To crush the saltine crackers, put a half-sleeve of crackers in a zip-top plastic bag, seal, and crush with a rolling pin.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 312 | |
| % Daily Value * | |
| Total Fat11g | 15% |
| Saturated Fat1g | 6% |
| Cholesterol154mg | 51% |
| Sodium1216mg | 53% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber2g | 5% |
| Total Sugars1g | |
| Protein31g | |
| Vitamin C16mg | 80% |
| Calcium170mg | 13% |
| Iron3mg | 14% |
| Potassium480mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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