This crab cake is the real deal—no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes—soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.
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Serving Size: 1 recipe (715g) | ||
Recipe Makes: 1 | ||
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Calories: 911 | ||
Calories from Fat: 488 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.2g | 72 % | |
Saturated Fat 20.1g | 100 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 484.1mg | 149 % | |
Sodium 4348.8mg | 150 % | |
Potassium 1217.2mg | 32 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 12.7g | ||
Protein 91.3g | 130 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 911
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