See Also: Baltimore Crab Cakes(recipes)
Crab Cakes(recipes)
Maryland Crab Cakes(recipes)
Chesapeake Crab Cakes(recipes)
Crab Cakes Canton(recipes)
Crab cakes and mayonnaise(recipes)
Salmon and Crab Cakes(recipes)
Krungthep crab and coconut cakes(recipes)
Spiced crab cakes with tamarind mayonnaise(recipes)
Southern Crab Cakes with Rémoulade Dipping Sauce(recipes)

Albert, Eduard (medicine) and Baltimore Crab Cakes (recipes)


Albert, Eduard (medicine)


Albert, Eduard
<person> Austrian surgeon, 1841-1900.

See: Albert's disease, Albert's suture.


Baltimore Crab Cakes (recipes)


Baltimore Crab Cakes

Yield: Makes 6 servings (2 crab cakes each)



Ingredients:



16ounces lump crabmeat, picked over and flaked

1cup saltine cracker crumbs, divided

2eggs, lightly beaten

1/4cup chopped green onions

1/4cup minced fresh parsley

1/4cup mayonnaise

2tablespoons fresh lemon juice

1teaspoon green pepper sauce

1/4teaspoon salt

Black pepper

1/4cup vegetable oil

2tablespoons butter

Lemon wedges









Preparation:





1.Combine crabmeat, 1/4 cup cracker crumbs, eggs, green onions, parsley, mayonnaise, lemon juice, pepper sauce, salt and pepper to taste in medium bowl; mix well. Shape mixture into 12 cakes, using 1/4 cup crab mixture for each. 2.Place remaining 3/4 cup cracker crumbs in shallow bowl. Coat crab cakes with crumb mixture, lightly pressing crumbs into cakes. Place cakes on plate; cover and refrigerate 30 minutes to 1 hour.3.Heat oil and butter in large skillet over medium heat until butter is melted. Cook crab cakes 3 to 4 minutes until golden brown on bottoms. Turn and cook 3 minutes until golden brown and internal temperature reaches 170°F. Serve immediately with lemon wedges.









Nutritional Information:







Serving Size: 2 crab cakes







Cholesterol

54 mg







Total Fat

6 g







Calories from Fat

25 %







Calories

215