Induction Friendly Crab Cakes???

[Shell4624]

Any one got a recipe? If not this is what Im thinking...tell me your thoughts?

1/8 cup minces onion
1/8 cup celery
1/4 cup mealted butter
1lb lump crab meat
3/4 cup crushed pork rinds (breadcrump sub)
2 eggs
1/4 cup mayo
tsp old bay seasoning (no sugar)
1 tbsp lemon juice
1 tsp worcestershire sauce
1 tsp dry mustard
dash cayenne pepper
1/4 - 1/2 cup crushed pork rinds (breadcrump sub) for coating
oil olive for frying...

will make 8 patties... small salad on the side

I need a tool to where I can plug in the above values and get a nutrional output...thoughts?

[tracyc]

looks good to me...fitday is a goodsite i've heard.

[atkinsgal08]

>> I need a tool to where I can plug in the above values and get a nutrional output...thoughts?>>

You could do it at FitDay - Free Weight Loss and Diet Journal or at Nutrition facts, calories in food, labels, nutritional information and analysis – NutritionData.com

[not2late]

You don't need all that filler (pork rinds, etc.) I'm from Maryland and the really high quality crab cakes (like the ones at Faidley's and Jerry's Seafood) use only mayonnaise to hold the cakes together. Adding onion and celery to the cakes will make the more fragile (thus the need to use a binder like breadcrumbs, or in this case pork rinds) and more difficult to cook. The saying around here is if you want vegetables with your crab, have them on the side.

[chinadoll]

I am with you Megs. A good crab cake is one that is mostly crab! Mayo, Old Bay and a dash of mustard (and my mom also adds Worcestershire to hers) and that's it. Mmmm.

[not2late]

Here's a Chesapeake secret.....the crab houses here do not use Old Bay. They use the crab seasoning from the J.O. spice company. But each crab house adds spices and herbs to the crab seasoning to make it their own.

[mizski]

Here's a recipe I got when I lived in Maryland. I don't use the parsley though.

Senator Barb Mikulski's Favorite Crab Cake Recipe

Ingredients:

1 lb. jumbo lump or backfin crab meat
1 tbsp. mayonnaise
1 tbsp. Dijon mustard
2 tsp. Old Bay or Wye River seasonings
1 tbsp. snipped parsley (optional)
2 tbsp. beaten egg

Directions:

• Beat the egg in a bowl. Mix egg, mayonnaise, Dijon mustard, Chesapeake seasoning and parsley, and beat well.
• Place the crabmeat in a bowl and pour the egg mixture over the top.
• Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
• Form the cakes by hand into patties about 3 inches around and 3/4-inch thick. Shape should be like a cookie, not like a meatball or golf ball.
• Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don't fall apart.

You can broil the crab cakes but they are much tastier sautéed until golden brown in some butter, ghee or olive oil.

Serves 6