Crab Cakes Faidley Recipe
Servings: 8
Ingredients
- 1 c. mayonnaise
- 1 Tbsp. Dijon mustard plus
- 1 tsp Dijon mustard
- 40 x saltine crackers more or possibly less
- 2 c. cooked crab meat or possibly any cooked fish with bones removed
- 2 Tbsp. oil
- 2 x lemons
Directions
- Put mayonnaise and mustard into mixing bowl and stir briskly with spoon till the color is uniform pale yellow.
- Spread a piece of wax paper about 16 inches long on counter. Set crackers on top of it, and using a rolling pin or possibly your hands, press crackers into coarse crumbs. You should have about 2 c. crumbs.
- Add in 1 c. cracker crumbs to mayonnaise mix and add in crab meat. Mix gently so crumbs and crab are well distributed in mix. Spread remaining cracker crumbs proportionately across wax paper.
- Divide crab mix into 8 equal portions and gently pat each into a ball. Lightly flatten each ball into 3-inch round cake. Lightly coat each cake in cracker crumbs which are on wax paper, top and bottom.
- Heat large skillet over medium heat. Add in 1 Tbsp. oil and tilt skillet so oil completely coats bottom. Place 4 cakes in skillet and pan-fry over medium heat till golden brown on each side, 2 to 3 min.
- Remove cakes, add in 1 Tbsp. oil and fry remaining cakes in the same manner. Cut each lemon in half lengthwise and each half in half. Remove seeds and serve lemon wedges with crab cakes.
- This recipe yields 8 (3-inch) crab cakes.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 8 servings | |
| Calories 355 | |
| Calories from Fat 258 | 73% |
| Total Fat 29.15g | 36% |
| Saturated Fat 4.04g | 16% |
| Trans Fat 0.09g | |
| Cholesterol 25mg | 8% |
| Sodium 824mg | 34% |
| Potassium 171mg | 5% |
| Total Carbs 11.39g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.39g | 0% |
| Protein 12.65g | 20% |
