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Nutrition Facts
Serving Size 205 g
(Approx. 4 Servings)
Amount Per Serving
Calories 430 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 1430 mg 60%
Total Carbohydrate 16 g 5%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 31 g
Vitamin A 6% Iron 8%
Vitamin C 10% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spicy Teriyaki Crab Cakes
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
4  People


Recipe makes 4 Servings

1/3 cup(s) H-E-B Organics Plain Mayonnaise
1/4 cup(s) fresh chives, chopped small
1 large egg, beaten or whisked slightly
1 Tbsp spicy brown mustard
1 Tbsp lemon, juiced
1 Tsp kosher salt
1 Tsp black pepper
1 jalapeño pepper, seeded and diced small
2 cup(s) jumbo lump crab meat, drained completely
1 1/4 cup(s) H-E-B Teryaki Panko Breadcrumbs, divided use
3 Tbsp avocado oil
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In a bowl combine mayonnaise, chives, egg, mustard, lemon juice, salt, pepper, and jalapeños.
Fold crab meat into above mixture and stir to combine.
Mix in 3/4 cup of breadcrumbs, fold again to combine. Form patties about 3/4 - 1 inch thick with mixture and place on sheet pan lined with parchment paper.
Place pan with cakes in refrigerator 15 - 20 minutes. (This will allow ingredients time to set up and flavors to meld.)
Place remaining breadcrumbs in shallow dish and remove cakes from fridge. Coat each cake in breadcrumbs.
In a large non-stick skillet heat 3 tablespoons of avocado oil until oil just starts to shimmer.
Place cakes in pan and cook 3 - 5 minutes per side or until golden brown. Serve with rémoulade sauce or lemon wedge.


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