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67
ENTRÉES
Makes 12 crab cakes
Approximate preparation time: 10 minutes, plus 20 minutes
for cooking
Look through crabmeat to make sure it has no shells (remove
and discard any) and reserve in refrigerator.
Preheat oven to 400°F. Coat a baking sheet with nonstick
cooking spray.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. With the machine running,
drop the garlic through the small feed tube to chop. Add the
pepper, scallions and parsley, and pulse to coarsely chop,
about 10 to 12 pulses.
Place a large skillet over medium heat and then add oil. Once
oil is hot, add the chopped vegetables, with salt and pepper,
and sauté until soft, about 5 to 7 minutes. Remove and reserve
in a large mixing bowl.
Once vegetables have cooled slightly, add the crab, eggs,
panko, mayonnaise, Worcestershire, mustard, seafood
seasoning and dash or two of hot sauce, if using, to the mixing
bowl. Mix thoroughly but carefully, so not to break up the crab
too much. Form mixture into 2-inch round cakes.
Place on prepared baking sheet and bake until crabcakes are
evenly golden, about 15 to 20 minutes.
TIP: Substitute cooked fi sh fi llet for the crab to make tasty fi sh
cakes.
Nutritional information per serving (2 crab cakes):
Calories 123 (33% from fat)
|
carb. 11g
|
pro. 11g
|
fat 5g
sat. fat 2g
|
chol. 77mg
|
sod. 912mg
|
calc. 54mg
|
fi ber 1g
16 OUNCES LUMP CRAB MEAT
1 GARLIC CLOVE
1 RED BELL PEPPER, CORED AND
CUT INTO 1-INCH PIECES
3 SCALLIONS, TRIMMED AND
CUT INTO 1-INCH PIECES
½ CUP FRESH ITALIAN PARSLEY
1 TEASPOON OLIVE OIL
¼ TEASPOON KOSHER SALT
FRESHLY GROUND BLACK PEPPER
2 LARGE EGGS, LIGHTLY BEATEN
1½ CUPS PANKO (JAPANESE
BREADCRUMBS)
½ CUP MAYONNAISE
1 TEASPOON WORCESTERSHIRE
SAUCE
2 TEASPOONS DIJON MUSTARD
1½ TEASPOONS SEAFOOD SEASONING
HOT SAUCE (OPTIONAL)
A delicious treat that is easy to make for any occasion.
CRAB CAKES
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