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10Ingredients
20Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium730mg30% |
| Potassium350mg10% |
| Protein20g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A10% |
| Vitamin C6% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(9)
Dina Bekeny 3 years ago
Delicious! This tastes like cooked crab vs a crab cake. I used Dijon mustard, a sprinkle of Aleppo pepper, no salt as the crab meat is salty enough and a squeeze of lemon once cooked. I usually am apprehensive to make crab cakes because flipping them over I always break them apart. These are so easy to flip and never break apart
Jasmine Fitterer 3 years ago
LOVED!!!! Successful first time making crab cakes. Can’t wait to make again.
Did the Dijon mustard version
Jessica Belber 3 years ago
They turned out great. I used the Dijon mustard instead of the dry mustard and I doubled the recipe because it was Father’s Day and I needed the extra servings. I personally thought they may have been a little too salty but my husband said he didn’t think that at all so I guess that is a matter of opinion. Next time I make these I will cut the salt. Otherwise though, excellent crab cakes!