33
ENTRÉES
Makes twelve 3-ounce (85 g)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 (200°C).
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
(5 cm) round cakes.
Place on prepared baking sheet and bake until
crabcakes are evenly golden, about 15 to 20 minutes.
TIP: Substitute cooked fi sh fi llet for the crab to make
tasty fi shcakes.
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
|
fi ber 1g
NONSTICK COOKING SPRAY
16 OUNCES (454 G) LUMP
CRABMEAT
1 GARLIC CLOVE
1 RED BELL PEPPER, ABOUT
7 OUNCES (200 G), CUT INTO
2-INCH (5 CM) PIECES
3 GREEN ONIONS, CUT INTO
1-INCH (2.5 CM) PIECES
½ CUP (125 ML) PARSLEY
1 TEASPOON (5 ML) EXTRA
VIRGIN OLIVE OIL
¼ TEASPOON (1 ML) KOSHER SALT
¼ TEASPOON (1 ML) FRESHLY
GROUND PEPPER
2 LARGE EGGS, LIGHTLY BEATEN
1 CUP (250 ML) BASIC FRESH
BREADCRUMBS (PAGE 5)
½ CUP ( 125 ML) MAYONNAISE
1 TEASPOON (7 ML)
WORCESTERSHIRE SAUCE
1½ TEASPOONS (7 ML) OLD BAY
SEASONING
2 TEASPOONS (10 ML) DIJON-
STYLE MUSTARD
HOT SAUCE, OPTIONAL
A delicious treat that is easy to make for any occasion.
CRAB CAKES
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