Loading ...
Loading ...
Loading ...
22
Crab Cakes
A gentle mixing hand is key to these delicate and
delicious crab cakes. Pair with our Peach Salsa
found on page 21.
Makes about 20 crab cakes
16 ounces lump crabmeat
1 medium red bell pepper, cored, seeded
and cut into ½-inch pieces
1 jalapeño, halved, seeded and cut into
½-inch pieces
3 scallions, trimmed and cut into ½-inch
pieces
1 garlic clove
1 teaspoon olive oil
¼ teaspoon kosher salt
1 egg, lightly beaten
1½ cups panko (Japanese) breadcrumbs, plus
extra for dredging
½ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1½ teaspoons crab/seafood seasoning
Hot sauce (optional)
1 tablespoon vegetable oil
1. Look through crabmeat to make sure there are
no shells or cartilage. Reserve in refrigerator.
2. Insert the chopping blade into the work bowl
of the Food Processor Attachment. Fit onto the
blender base.
3. Add the red pepper to the bowl. Pulse on High
3 times to finely chop. Reserve in a separate
mixing bowl.
4. Add the jalapeño, scallions and garlic. Pulse on
High 3 times to finely chop. Add to the same
bowl with the red pepper.
5. Put the olive oil in a large skillet and place over
medium heat. Add the peppers, scallions and
garlic to the pan. Sauté until softened, about 6
to 8 minutes. Remove from heat and allow to
cool for a few minutes.
6. Once the vegetables are cool to the touch,
add them to the reserved crabmeat. To the
mixture, add the egg, panko, mayonnaise,
Worcestershire, mustard and seasoning, along
with a dash or two of the hot sauce, if desired.
Very gently mix all the 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.
7. 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 wrap and refrigerate for 1
hour before sautéing.
8. Place a Cuisinart
®
nonstick skillet over
medium heat and add the vegetable oil. Lightly
dredge the crab cakes in 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.
9. Serve immediately with our Peach Salsa.
Lemon wedges make a nice accompaniment
as well.
Nutritional information per crab cake:
Calories 52 (29% from fat) • carb. 5g • pro. 4g • fat 2g
• sat. fat 0g • chol. 29mg • sod. 211mg • calc. 12mg
• fiber 0g
Raspberry Sauce
Use this sweet sauce to complement different
desserts, from ice cream to cheesecake to
chocolate cake.
Makes about 1¼ cups
1 bag (12 ounces) frozen raspberries,
thawed
¼ cup granulated sugar Pinch kosher salt
Pinch grated orange zest
1. Put all ingredients into the blender jar, in the
order listed.
2. Blend on High for 15 seconds, or until smooth.
3. Pass through a fine mesh strainer to remove all
of the raspberry seeds.
4. Raspberry sauce will keep refrigerated for
about 1 week to 10 days.
Nutritional information per serving (2 tablespoons)
Calories 109 (1% from fat) • carb. 28g • pro. 0g • fat 0g
• sat. fat 0g· chol. 0mg • sod. 58mg • calc. 10mg • fiber 3g
Loading ...
Loading ...
Loading ...