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36
APPETIZERS
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 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 thoroughly
but carefully by hand, so not to break up the crabmeat
too much.
5. Form crabmeat mixture into 12 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
,
peeled
1
red
bell
pepper
,
seeded
and
cut
into
2-
inch
pieces
3
green
onions
,
cut
into
1-
inch
pieces
1/2
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
18
for
recipe
1/2
cup
mayonnaise
1
teaspoon
worcestershire
sauce
11/2
teaspoons
seafood
seasoning
2
teaspoons
dijon
mustard
hot
sauce
,
optional
tartar
sauce
,
for
serving
lemon
wedges
,
for
serving
Содержание SFP-13 SERIES
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