Loading ...
Loading ...
Loading ...
13
½ teaspoon kosher salt
1
⁄
8
teaspoon ground ginger
½ teaspoon paprika
3 to 4 whole cloves
Place all spices in the bowl of the Cuisinart
®
Spice & Nut Grinder. Pulse 5 times and
then process until finely ground, about 20 seconds.
Use immediately or contain in a sealed glass jar. Store in a dry, cool place.
Crab Cakes
Makes about eight crab cakes
16 ounces lump crab meat
1 teaspoon extra virgin olive oil
1 medium red bell pepper, cut into small dice
1 jalapeño pepper, seeded and finely chopped
3 green onions, chopped (approximately
1
⁄
3
-½ cup)
1 garlic clove, finely chopped
¼ teaspoon kosher salt
1 egg, lightly beaten
1½ cups panko breadcrumbs plus extra for dredging
½ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1½ teaspoons homemade crab seasoning (preceding recipe)
hot sauce (optional)
1 tablespoon vegetable oil
Look through crabmeat to make sure there are no shells or cartilage. Reserve in
refrigerator.
Place the olive oil in a 10-inch skillet and place over medium heat. Add the peppers
and onion and sweat for at least 5 minutes until the vegetables soften slightly. Stir in
the garlic and salt and cook for another 5 minutes. Remove the vegetables from the
heat and allow them to cool for a few minutes. Once the vegetables are cool to the
touch add them to the crabmeat. To the mixture add the egg, panko, mayonnaise,
Worcestershire, Dijon, and crab seasoning, and dash or two of hot sauce if desired.
Very gently mix all ingredients together. The best way to mix the crab mixture is with
clean hands; however, you can mix with a spoon. It is important to mix carefully to
keep the crabmeat intact.
From the mixture form ¼-cup oval cakes with your hands and place them on a
clean plate, separating the layers of patties with wax paper. Cover with plastic and
refrigerate for 1 hour before sautéing.
Place a Cuisinart nonstick skillet over medium high heat and add the oil. Dredge the
crab cakes in remaining panko crumbs. When oil is hot, sauté crab cakes in batches,
approximately 3 to 5 minutes per side. Crab cakes should be a deep golden brown
on each side.
Serve immediately. Lemon wedges make a nice accompaniment.
Nutritional information per crab cake:
Calories 220 (41% from fat) • carb. 17g • pro. 15g • fat 10g
sat. fat 2g • chol. 90mg • sod. 500mg • calc. 106mg • fiber 1g
Loading ...
Loading ...
Loading ...