Maryland-Style Wheat Germ Crab Cakes | Kretschmer Wheat Germ
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Maryland-Style Wheat Germ Crab Cakes

Maryland-Style Wheat Germ Crab Cakes

Nutrition Facts

Serving Size: 1 crab cake (115g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 200
Calories From Fat 90
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 4g
  • Cholesterol 90mg 30%
  • Sodium 370mg 15%
  • Potassium 110mg 3%
  • Total Carbohydrate 10g 3%
  • Dietary Fiber 1g 4%
  • Sugars 1g
  • Protein 16g
  • Vitamin A 6% Vitamin C 10%
  • Calcium 6% Iron 6%
  • Vitamin E 15% Thiamin 4%
  • Folate 10% Phosphorus 6%
  • Magnesium 4% Zinc 6%

Nothing beats a crab cake full of lump crabmeat. Enjoy this traditional dish over a bed of fresh greens.

Serves 4 as an appetizer or light meal

2 tablespoons chopped fresh parsley

1/2 teaspoon chopped garlic

3 tablespoons Kretschmer Original Toasted Wheat Germ, divided

6 tablespoons panko crumbs

8 ounces fresh crabmeat

2 tablespoons light mayonnaise

1 large green onion, chopped

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

3/8 teaspoon Old Bay seasoning

1 egg, lightly beaten

2 tablespoons vegetable oil

Lemon wedges, for serving

Fresh pepper, for serving

In small bowl, mix together parsley, garlic, 2 tablespoons wheat germ and panko.

In large bowl, mix together crab meat, mayonnaise, green onion, lemon juice, Dijon mustard, remaining 1 tablespoon wheat germ, Old Bay seasoning and egg. Form mixture into 4 equal-size patties; dip each patty into wheat germ and herb mixture, coating completely. Place crab cakes on a plate and refrigerate for 15 minutes.

In large skillet, heat oil until shimmering. Place crab cakes in pan and cook for 7 to 8 minutes on each side or until crab cakes are lightly brown and slightly firm to touch.

Recipe Type: 

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