Fish

Killer Crab Cakes takes 5 minutes to prepare.

Killer Crab Cakes takes 10 minutes to cook.

Killer Crab Cakes makes 4 servings.

The ingredients for Killer Crab Cakes are:

1 starchy potato, peeled and thinly sliced
2 cloves garlic
Coarse salt
Handful fresh flat-leaf parsley
Couple sprigs fresh thyme, leaves finely chopped
1/2 lemon, zested and juiced
1/2 teaspoon crushed red pepper flakes
2 (6-ounce) tubs fresh lump crabmeat, available at fresh safood counter

Here is how you make Killer Crab Cakes:

Cook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells. Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes.Spray a nonstick skillet and heat over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown. Number of Servings: 4Recipe submitted by SparkPeople user BUN3KIN.

The nutritional information for Killer Crab Cakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 131.0

• Total Fat: 0.8 g
• Cholesterol: 70.4 mg
• Sodium: 596.7 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 2.5 g
• Protein: 12.8 g