45
ENTRÉES
Makes twelve 3-ounce cakes
Approximate pr
eparation time: 10 minutes plus
20 minutes cooking time
Look through crabmeat to make sur
e there ar
e no shells;
reserve in r
efrigerator. Pr
eheat oven to 400°F . Coat a
baking sheet with nonstick cooking spray.
Insert the large metal chopping blade into the lar
ge
work bowl of the Cuisinart
®
Food Processor
. With the
machine running, drop the garlic thr
ough 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, W
orcestershir
e, Old
Bay, Dijon and a dash or two of hot sauce if using to the
mixing bowl. Mix thoroughly but car
efully, so not to
break up the crab too much. For
m mixture into 2-inch
round cakes.
Place on prepar
ed 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.
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
B
ASIC
F
RESH
B
READCRUMBS
(
PAG
E
5)
½
CUP
MAYONNAISE
1
TEASPOON
W
ORCESTERSHIRE
SAUCE
1½
TEASPOONS
O
LD
B
AY
SEASONING
2
TEASPOONS
D
IJON
-
STYLE
MUSTARD
HOT
SAUCE
,
OPTIONAL
A delicious treat that is easy to make for any occasion.
CRAB CAKES