Coastal Crab Cakes
Ellen Whiteman
Coastal Crab Cakes are a delicious seafood appetizer made with lump crabmeat, breadcrumbs, green onions, Parmesan cheese, mustard, egg, mayonnaise, milk, flour, olive oil, balsamic tartar sauce, capers, parsley, and white balsamic vinegar. They are a popular American dish with a coastal twist.
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10 mins
8 mins
Nutritional Value
Ingredients
drained and shell pieces removed
lightly beaten
Instructions
Combine lump crabmeat, dry breadcrumbs, chopped green onions, grated Parmesan cheese, and dry mustard in a medium bowl. Stir gently.
Stir in the lightly beaten egg, light mayonnaise, and fat-free milk. Shape the crabmeat mixture into 4 (3-inch) patties. Dredge the patties in all-purpose flour. Heat olive oil in a large nonstick skillet over medium heat. Add the patties and cook for 4 minutes on each side or until lightly browned.
In a small bowl, combine light mayonnaise, drained capers, finely chopped parsley, and white balsamic vinegar to make the balsamic tartar sauce. Cover and chill or serve immediately. Serve the crab cakes with the balsamic tartar sauce.
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