True Maryland Crab Cakes

4.3
(57)

This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.

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Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4
Yield:
8 crab cakes

Ingredients

  • 3 tablespoons pancake mix

  • 1 tablespoon prepared yellow mustard

  • 3 tablespoons mayonnaise, or to taste

  • 1 egg, beaten

  • 1 tablespoon chopped fresh parsley

  • 1 pound cooked crabmeat, flaked

  • 3 cups vegetable oil for frying

Directions

  1. In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.

  2. Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.

Nutrition Facts (per serving)

388 Calories
28g Fat
7g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 388
% Daily Value *
Total Fat 28g 35%
Saturated Fat 4g 20%
Cholesterol 137mg 46%
Sodium 640mg 28%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 28g
Vitamin C 5mg 27%
Calcium 106mg 8%
Iron 1mg 6%
Potassium 502mg 11%

* 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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