Maryland-style Crab Cakes
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UPC Code
041415409453
Data Source
USDA
Package Weight
6 oz/170 g
Serving Sizes
1 crab cake (85g)
Calories
220
Total Fat
15g
19%
Saturated Fat
2.5g
13%
Cholesterol
80mg
27%
Sodium
420mg
18%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
1g
Protein
12g
24%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 crab cake of Maryland-style Crab Cakes are
12% in carbs, 65% in fat, and 23% in protein.
carbs:
12%
fat:
65%
protein:
23%
Carbs to Weight Ratio
The carbs to weight ratio of Maryland-style Crab Cakes is 7%.
This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.
Estimated Water to Weight Ratio
The water to weight ratio of Maryland-style Crab Cakes is estimated to be 61%.
This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.
Listed Ingredients
Crab Meat (Pasteurized Crabmeat, Sodium Acid Pyrophosphate To Retain Color), Mayonnaise (Soybean Oil, Vinegar, Eggs, Egg Yolks, Salt, Sugar, Water, Lemon Juice Concentrate, Ground Red Pepper, Dried Garlic, Mustard Oil), Bread Crumbs (Wheat Flour, Natural Cane Sugar, Yeast, Sea Salt), Eggs (Whole Eggs, Citric Acid, 0.15% Water Added As A Carrier), Dijon Mustard (Water, Vinegar, Mustard Seed, Salt, White Wine, Fruit Pectin, Citric Acid, Tartaric Acid, Sugar, Spice), Lemon Juice (Meyer Lemon Juice And Lemon Juice, Natural Flavors), Worcestershire Sauce (Distilled White Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract), Green Onions, Sugar, Seafood Seasoning (Salt, Spices Paprika), Kosher Salt, Cayenne Pepper.
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