Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Glycemic Load
1
Low
Nutrition per serving
Calories559.1 kcal (28%)
Total Fat45.6 g (65%)
Carbs3.8 g (1%)
Sugars2.1 g (2%)
Protein33.3 g (67%)
Sodium2131.1 mg (107%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
¾ cupmayonnaise
1 ½ tablespoonsworcestershire sauce
1 ½ tablespoonsdijon mustard
1 ½ tablespoonsOld Bay
1egg
large, lightly beaten
kosher salt
to taste
freshly ground black pepper
to taste
1.5 poundslump crab meat
jumbo
4 tablespoonsunsalted butter
2 tablespoonscapers
rinsed, drained, and finely chopped
2 tablespoonspickles
finely chopped
1 teaspoonparsley
finely chopped
1lemon
zested and juiced, plus wedges, for serving
1shallot
small, minced
Instructions
Step 1
In a medium bowl, combine ¼ cup mayonnaise, the worcestershire sauce, Dijon, Old Bay, egg, salt, and pepper. Add in the crab meat and mix, taking care not to break up the lumps of crab meat too much. Form the crab into 4 cakes and transfer to a baking sheet.
Step 2
Heat the oven to broil or heat the oven to 450°F. Place 1 tablespoon of butter on the top of each crab cake and broil or bake until golden, about 3 to 5 minutes under the broiler or 10 minutes in the oven. Transfer to a platter.
Step 3
Meanwhile, in a small bowl, combine the remaining ½ cup mayonnaise with the capers, pickles, parsley, lemon zest and juice, shallot, salt, and pepper. Set tartare sauce aside.
Step 4
To serve, divide the crab cakes between the buns and top with a few slices of tomato, lettuce, and the tartare sauce
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