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Crab Cakes

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Adjust Servings:
1 lb lump crabmeat
1/2 cup breadcrumbs
2 Eggs
1/4 cup mayonnaise (do not use dressing)
1 tsp old bay Seasoning
1/4 tsp pepper
2 tbsp Worcestershire sauce
1 tsp dry mustard

Crab Cakes

  • Non Veg
    • 35 mins
    • Serves 6
    • Easy



    A crab cake is famous in the US as a fishcake. It is made using crab meat as the major ingredient and different fixings to make it into the scrumptious treat that it is.

    Crab cakes are generally associated with the zone encompassing the Chesapeake Bay, specifically the Maryland and Virginia.

    Since the time of its introduction, crab cakes have remained a staple of the province of Maryland for both taste and as an economic advantage.

    Despite, this dish isn’t just restricted to the east and west coasts any longer. You will be able to get a crab cake from different eateries around the world.

    Health Benefits

    Did you know eating fish/shellfish could enable you to be healthy? You know now! Studies have indicated seafood is extremely rich in nutrients and low in calories. One fish feast that is especially healthy is crab meat. It is low in fat and calories and extremely good for your heart while being a delicious delicacy.

    Crabmeat is high in protein and no carbs are there. Vitamin B-12 and the minerals such as zinc and copper are also present that altogether helpful to your sensory system.

    Omega 3 fatty acids are also present in crab meat which strengthen your immune system, improve circulation of blood, and reduce inflammation and the risk of cancer.

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    How to Make Crab Cakes

    1. Combine eggs, mayo, OLD BAY, pepper, Worcestershire sauce, and mustard together and mix until creamy.
    2. Include breadcrumbs, stirring thoroughly.
    3. Hurl in the crab meat and mix thoroughly.
    4. Mold the mixture into cakes making 6 large or 9 medium crab cakes.
    5. Take a fry pan and fry with a little oil for 5 minutes per side.
    6. Dish up and devour with tartar sauce and lemon.


    Crabs were believed to be dangerous and troublesome to eat, making it impossible to be included in a dish as such. Nonetheless, anglers started to ace the craft of getting the meat inside the crab over time, and the shellfish gained popularity. In Maryland, the shellfish/crab used mostly is the blue crab.

    The dish "crab cake" was first authored by Crosby Gaige in the 1930s in his cookbook titled, New York World's Fair Cook Book.

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