39
APPETIZERS & DRINKS
CRAB CAKES
Chopping all the mix-ins for crab cakes takes no time in the food processor.
Makes 12 crab cakes
1. 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.
2. Insert the small chopping blade into small work bowl.
With the food processor running on High, drop the
garlic through the small feed tube to finely chop.
Add the pepper, green onions and parsley and pulse
to coarsely chop, about 10 to 12 times.
3. 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.
4. 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.
5. 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.
6. Serve immediately with prepared tartar sauce if
desired, and with a lemon wedge.
Nutritional information per crab cake:
Calories 186 (57% from fat) • carb. 12g • pro. 8g • fat 12g
sat. fat 2g • chol. 87mg • sod. 652mg • calc. 128mg • fiber 0g
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
black pepper
2 large eggs, lightly beaten
1 cup breadcrumbs, see page 20
for recipe
½ cup mayonnaise
1 teaspoon worcestershire
sauce
1½ teaspoons seafood seasoning
2 teaspoons dijon mustard
hot sauce, optional
tartar sauce, for serving
lemon wedges, for serving
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