Moroccan-Spiced Crab Cakes
35 mins (prep 15, cooking 20)
21 ingredients
2-4 servings
These succulent crab cakes and the accompanying cilantro dressing are adapted from Matthew Kenney's Mediterranean Cooking (Chronicle Books). The Cilantro-Orange Dressing makes about One Cup. The dressing can be refrigerated for up to 4 hours. Let return to room temperature before serving.

Categories:  <-60-mins , holiday , for-1-or-2 , lunch~snacks , kid-friendly , african , main-dish , shellfish , taste~mood , number-of-servings , brunch , moroccan , crab , time-to-make ,
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Serving Size (396.17 g)
Servings 2
Amount per Serving
Calories 1489.08 Calories from Fat 887.49
% Daily Value *
Total Fat 98.61g 303.43%
Saturated Fat 20.75g 207.52%
Trans Fat 0.23g %
Cholesterol 81.04mg 54.02%
Sodium 1105.8mg 92.15%
Total Carbohydrate 129.12g 86.08%
Dietary Fiber 17.19 g 137.51%
Sugars 16.49 g %
Protein 34.99g 139.95%
Vitamin A 6319.77IU% Vitamin C 402.92mg%
Calcium 1191.04mg% Iron 34.99mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ginger, ground cumin, ground cardamom, lump crabmeat, large, fresh orange juice, cumin seed, fresh lemon juice


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