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64
ENTRÉES
Makes twelve 3-ounce cakes
Approximate preparation time: 10 minutes plus
20 minutes cooking time
Look through crabmeat to make sure there are no shells;
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.
Put the oil into a large skillet placed over medium heat. Once
oil is hot, cook chopped vegetables with salt and pepper until
soft, about 5 to 7 minutes. Remove and reserve in a large
mixing bowl.
Once vegetables have cooled slightly, add the crab, eggs,
breadcrumbs, mayonnaise, Worcestershire, Old Bay, Dijon and
a 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 fish fillet for the crab.
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
|
fiber 1g
nonstick cooking spray
16 ounces lump crabmeat
1 garlic clove
1 red bell pepper cored and
cut into 2-inch pieces
3 scallions, trimmed and cut
into 1-inch pieces
½ cup fresh italian parsley
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground
black pepper
2 large eggs, lightly beaten
1 cup basic fresh
breadcrumbs (page 5)
½
cup mayonnaise
1 teaspoon worcestershire
sauce
1½ teaspoons old bay
seasoning
2 teaspoons dijon mustard
hot sauce, optional
A delicious treat that is easy to make for any occasion.
CRAB CAKES
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