Check out the Crab Cakes with Dill Sauce calories and how many carbs in Crab Cakes with Dill Sauce. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Sunday, May 16, 2021 at 11:35am
filed under
Main Dishes
Serving size: 2 each
Recipe category: Main Dishes
Prep time: 10 min
Cook time: 10 min
Difficulty: Easy
Calories: 312 (16% DV)
Fat: 10g (16% DV)
Carbohydrates: 26g (9% DV)
Protein: 29g (59% DV)
Ingredients: Makes 4 servings (8 each)
12
ounces
2
tablespoons
1
cup
1/3
cup
1/3
cup
2
1/3
cup
1/4
teaspoon
1/4
teaspoon
1/4
teaspoon
1/4
cup
2
tablespoons
1/10
cup
8
ounces
2
tablespoons
1/4
teaspoon
2
tablespoons
Tip: Click on the ingredient links to learn the nutritional information for all the Crab Cakes with Dill Sauce ingredients. The serving size for any ingredient in Crab Cakes with Dill Sauce may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:
Pat the crab meat dry with paper towels. Shred the crab meat into strands. Combine crab meat, yogurt, half the breadcrumbs, half the flour, bell pepper, half the beaten eggs, celery, salt, paprika, cayenne pepper, chives, and cilantro/parsley together. Place in the refrigerator, uncovered, for 10 minutes. Shape into 3 to 4-inch hockey-puck sized disks, about one-inch thick each, and press each to smooth the edges. Place remaining beaten egg in one dish, remaining half cup breadcrumbs in another, and remaining flour in another dish. Handling carefully, dip a crab cake into the flour to coat on top, bottom, and sides of crab cakes, then the egg, allowing any excess egg to drip off, and finally the breadcrumbs to coat on all sides. Place a pan over medium heat with one tablespoon of the olive oil. Allow oil to warm until it is shimmering, about a minute. Working in batches, place about 4 of the crab cakes in the pan, they should not be touching. Cook until crisp on the bottom, for about 3 to 4 minutes, and carefully flip and cook on the other side for an additional 4 minutes until golden crisp. Place on a paper towel lined plate. Repeat with the second batch. Whisk together all of the ingredients for the sauce. Top crab cakes with a dollop of sauce on each or serve it on the side.