CRAB CAKES WITH SPICY CREAM
Steps:
- Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray.
- Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.
- In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.
- Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.
- Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.
- To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf.
- Excellent source of: Copper, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc
- Good source of: Calcium, Folate, Magnesium, Manganese, Niacin, Potassium, Vitamin B6
Nutrition Facts : Calories 300, Fat 14 grams, SaturatedFat 1 grams, Cholesterol 170 milligrams, Sodium 770 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 29 grams
CRAB CAKES
Provided by Andy Harris
Categories Quick fixes Jamie Magazine Seafood American Starters Potato
Time 25m
Yield 10
Number Of Ingredients 11
Steps:
- Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
- Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
- Refrigerate for 30 minutes, then shape into 6cm cakes.
- Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
- Serve with pinches of watercress and a dollop of tartare sauce.
Nutrition Facts : Calories 221 calories, Fat 14.1 g fat, SaturatedFat 2.7 g saturated fat, Protein 14.7 g protein, Carbohydrate 9.4 g carbohydrate, Sugar 1 g sugar, Sodium 1.3 g salt, Fiber 0.7 g fibre
CRAB CAKES - LIGHTENED UP
From my local paper, these are a great way to enjoy this favorite without straying from your healthful eating plan.
Provided by CaliforniaJan
Categories Crab
Time 45m
Yield 12 patties, 6 serving(s)
Number Of Ingredients 19
Steps:
- To make dipping sauce: Combine all the ingredients in a small bowl. Cover and chill until you serve the crab cakes.
- To make crab cakes: Put the first seven ingredients into a large bowl and blend together with a whisk. Gently fold in the crab meat and plain bread crumbs. In a non-stick standard-size muffin tin, lightly coat eight muffin cups with cooking spray, then fill the cups with equal amounts of the crab misture. Press down lightly on each crab cake so that the top is flat. (Don't press too hard or they may be hard to get out.) Cover the muffin tin with plastic wrap and refrigerate for about an hour. After an hour, try to take one of the crab cakes out of the tin. It if doesn't stay together firmly, put the muffin tin in the freezer for about 10 minutes.
- Once the crab cakes are thoroughly chilled, preheat the oven to 400 degrees. fill a shallow dish with the panko bread crumbs. After removing each crab cake from the muffin tin, gently roll it in the panko until the whole crab cake has a light coating.
- Lightly coat a non-stick baking sheet with cooking spray, then place each crab cake on the sheet. Lightly coat the top of each crab cake with cooking spray. Bake for 12 - 15 minutes or until the coating is crispy and lightly browned. Serve immediately with the dipping sauce.
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- In a large bowl, using a fork to combine the crab meat with the next 8 ingredients. Gently fold mixture together until well combined. Being careful not to shred the crab meat.
- Shape the crab mixture into 6 to 8 patties, about 3 tablespoons for each or less, depending on the size you want to make them.
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- In a large bowl, whisk together mayonnaise, egg, mustard, hot sauce, garlic, salt, and pepper. Stir in bread crumbs and crab meat until just combined. Form into 10 crab cakes and place on wax paper-lined platter. Refrigerate 30 minutes.
- In a large skillet over medium heat, heat 2 tablespoons olive oil. Saute crab cakes 4 to 6 minutes per side, or until golden brown. Remove to a platter and cover with foil to keep warm. Repeat with remaining crab cakes.
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- Heat up 1 tablespoon of oil in the pan, add the onion, cookover medium heat for about 3 minutes and add the pepper, jalapeno pepper, garlic and celery. Season with salt and ground black pepper and cook for another 5minutes, until the vegetables are soft. When finished, cool slightly.
- Put the crab meat in a bowl, removing any pieces of shell.Add sauteed vegetables, breadcrumbs, egg, mayonnaise, parsley and half ateaspoon of salt and ground black pepper. Gently stir to combine the crab meat.
- Cover the bowl with the mixture and keep it in the refrigerator for at least 30 minutes. This preparation can also be done the daybefore. If the mixture with the crab meat is not cooled well, it will be too fragile to work.
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- Place bread in food processor; process until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 6 ingredients (through crabmeat). Divide crab mixture into 6 equal portions, shaping each into a 1-inch-thick patty.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties; cook 1 minute on each side. Remove from pan; place on a jelly-roll pan coated with cooking spray. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 3 patties. Bake at 400° for 20 minutes or until thoroughly heated and golden.
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- Transfer crabmeat into a colander then set aside to drain excess liquid. In a medium-sized mixing bowl, stir together egg, mayonnaise, mustard, Worcestershire sauce, hot sauce (optional), garlic powder, paprika and salt until completely combined. Add bell pepper, green onion and parsley then stir to combine.
- Gently fold in drained crabmeat until well coated. Once the crab is moistened, add cracker crumbs, gently folding until the crumbs are completely mixed in. Try to leave crab chunks as intact as possible. Cover mixture then refrigerate for at least 30 minutes.
- Form patties using ⅓ cup of the mixture at a time. When forming the patties, compress the mixture well, but don’t mash them together or they will become too dense. The mixture will be moist, but should hold together. If the mixture does not hold together, just add a bit more cracker crumb.
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