True Maryland Crab Cakes

Name: True Maryland Crab Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams cooked crabmeat, flaked; 1 egg, beaten; 1 Tbsp chopped fresh parsley; 3 Tbsps mayonnaise, or to taste; 3 Tbsps pancake mix; 710 milliliters vegetable oil for frying; 1 Tbsp prepared yellow mustard

True Maryland Crab Cakes might be just the hor d'oeuvre you are searching for. Watching your figure? This dairy free, fodmap friendly, whole 30, and pescatarian recipe has 169 calories, 11g of protein, and 13g of fat per serving. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have crabmeat, mustard, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.

Ingredients you will need

Pancake Mix

Mayonnaise

Crabmeat

Mustard

Parsley

Egg

Equipment you will use

Bowl

Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat.

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels, and serve immediately.

Equipment you will use

Paper Towels

Equipment

Bowl

Frying Pan

Paper Towels

Ingredients

Servings:

454grams

cooked crabmeat, flaked 1

egg, beaten 1Tbsp

chopped fresh parsley 3Tbsps

mayonnaise, or to taste 3Tbsps

pancake mix 710milliliters

vegetable oil for frying 1Tbsp

prepared yellow mustard

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.