Vince’s Crab Cakes

Serves: 3
Total Calories: 89


2 tablespoons chopped onions
2 tablespoons cooking oil
1 pound claw crabmeat
1 egg, beaten
1/2 teaspoon mustard
salt and pepper to taste
1/2 cup seasoned bread crumbs


Sauté onion in oil until tender. Combine all ingredients except bread crumbs. Shape into 6 or 8 cakes, then roll in crumbs. Fry at moderate heat until golden brown on both sides, about 5–7 minutes. Drain on absorbent paper.

Fun Fact: Crabs are noted for their sweet, succulent meat and are the second most popular shellfish (after shrimp) in the U.S. There are fresh and saltwater crabs, the latter being the most plentiful. The major catch on the Pacific coast is Dungeness crab, from the North Pacific come the King crab and snow crab, along the Atlantic and Gulf coasts it’s Blue crab, and Florida waters give us the Stone crab. Hard-shell crabs are sold whole (cooked or live), and in the form of cooked lump meat (whole white meat pieces) or flaked meat (small bits of light and dark meat). Soft-shell crabs are always sold whole. Live crabs should be used on the day they’re purchased.

Nutritional Facts:

Serves: 3
Total Calories: 89
Calories from Fat: 19

This Vince’s Crab Cakes recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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