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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, green onions 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 fish 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
|
fiber 1g
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
½ CUP PARSLEY
1 TEASPOON EXTRA VIRGIN
OLIVE OIL
¼ TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
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-STYLE
MUSTARD
HOT SAUCE, OPTIONAL
A delicious treat that is easy to make for any occasion.
CRAB CAKES