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Crab Cakes - makes 12

Approximate preparation time: 10 minutes plus 20 minutes cooking time

Recommended Servings
Makes twelve 3-ounce cakes

nonstick cooking spray 16 ounces lump crabmeat 1 garlic clove 1 red bell pepper, about 7 ounces, cut into 2-inch pieces 3 green onions, cut into 1-inch pieces 1/2 cup parsley 1 teaspoon extra virgin olive oil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 2 large eggs, lightly beaten 1 cup Basic Fresh Breadcrumbs 1/2 cup mayonnaise 1 teaspoon Worcestershire sauce 1 1/2 teaspoons Old Bay seasoning 2 teaspoons Dijon-style mustard hot sauce, optional


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 peppers, green onion and parsley and pulse to coarsely chop, about 10 to 12 pulses. Put the oil into a large skillet placed over medium heat. 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 to make tasty fishcakes.


Servings: Makes twelve 3-ounce cakes

Nutritional information per serving

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

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