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Nutrition Facts
Serving Size 165 g
(Approx. 10 Servings)
Amount Per Serving
Calories 320 Calories From Fat 190
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 580 mg 24%
Total Carbohydrate 18 g 6%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 15 g
Vitamin A 15% • Iron 6%
Vitamin C 30% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crab Cakes with White Wine Garlic Butter Sauce

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Serves
10  People

Ingredients

Recipe makes 10 Servings

1 1/2 Lb Crab meat
1 1/2 Tbsp Mayonnaise
1 Tbsp Dijon mustard
2 large Eggs, yolk only
1 Tbsp Limes, juice
1/2 cup(s) Fire roasted red peppers, finely chopped
3/4 cup(s) Fresh green onion, finely chopped
1/3 cup(s) Fresh cilantro, finely chopped
1/2 cup(s) Panko bread crumbs
8 Oz Plain kettle chips, finely crushed
1/3 cup(s) Grapeseed oil, or as needed for frying
8 .4600 Oz White wine garlic butter sauce
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Instructions

1
Place crab meat in a colander. Rinse gently and pick over for any pieces of shell. Remove any excess moisture with a paper towel.
2
Add mayonnaise, mustard, egg yolks and lime juice to a bowl. Whisk together then gently fold in crab meat, red peppers, green onions, cilantro, bread crumbs and half of potato chips.
3
Using ¼ cupful of crab mixture for each cake, form into sixteen 2 ½ -inch-diameter cakes (or whatever size suits you). Place remaining potato chips in a shallow dish. Press each cake into chips, turning to coat evenly.
4
Heat 2 tablespoons of oil in a large skillet on medium-high. Working in batches, cook crab cakes until golden brown and heated through, about 4 minutes per side, adding more oil as needed. Transfer to paper towels to drain.
5
Heat white wine garlic butter sauce gently in a saucepan. Spoon over crab cakes and serve immediately.
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