Appetizers
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Makes 12 crab cakes
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Makes 12 crab cakes
Chopping all the mix-ins for crab cakes takes no time in the food processor.
Nutritional information per crab cake:Calories 186 (57% from fat)
carb. 12g
pro. 8g
fat 12gsat. fat 2g
chol. 87mg
sod. 652mg
calc. 128mg
fiber 0g
carb. 12g
pro. 8g
fat 12gsat. fat 2g
chol. 87mg
sod. 652mg
calc. 128mg
fiber 0g
Ingredients
- Nonstick cooking spray
- 16 ounces lump crabmeat
- 1 garlic clove
- 1 red bell pepper, seeded and cut into 2-inch pieces
- 3 green onions, cut into 1-inch pieces
- ½ cup fresh parsley leaves, loosely packed
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground
- ¼ black pepper
- 2large eggs, lightly beaten
- 1cup breadcrumbs, see page 20 for recipe
- ½cup mayonnaise
- 1teaspoon Worcestershire sauce
- 1½teaspoons seafood seasoning
- 2teaspoons dijon mustard
- Hot sauce, optional
- Tartar sauce, for serving
- Lemon wedges, for serving
Preparation
- Pick through crabmeat to make sure there are no shells; reserve in refrigerator. Preheat oven to 400°F. Line a baking sheet with aluminum foil. Spray with nonstick cooking spray. Set aside.
- Insert the small chopping blade into small work bowl.With the food processor running on High, drop thegarlic through the small feed tube to finely chop.Add the pepper, green onions and parsley and pulseto coarsely chop, about 10 to 12 times.
- Put the oil into a large skillet set 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, seafood seasoning, mustard and a dash or two of the hot sauce, if using, to the mixing bowl. Mix thorough- ly but carefully by hand, so not to break up the crabmeat too much.
- Form crabmeat mixture into 8 round cakes. Place on prepared baking sheet and bake until crab cakes are evenly golden on each side, about 8 to 10 minutes per side.
- Serve immediately with prepared tartar sauce if desired, and with a lemon wedge.