Jonah Crab Claws Food
JONAH CRAB CAKES
For a sensational appetizer for a spring lunch or dinner, these flaky crab cakes are just the solution. For a stunning presentation, serve them topped with diced tomatoes and baby arugula.
Provided by Chef mariajane
Categories Crab
Time 12m
Yield 10 crab cakes
Number Of Ingredients 15
Steps:
- In a bowl, combine crabmeat, parsley, lemon juice, green onion, mustard, pepper, Tabasco, and Worcestershire sauces and salt; set aside.
- In a large bowl, combine halibut, egg, cream and bread crumbs; mix gently. Stir in crab mixture; cover and refrigerate overnight.
- Form crabmeat mixture into 10 cakes (each about 1/3 cup) . Chill for a minimum of 1 hour or overnight.
- Preheat oven to 375°F Line a baking sheet with parchment. Heat a large skillet over medium-high heat; add half the butter and swirl to coat the pan. Add half th crab cakes, and brown on both sides. Place on prepared baking sheet and repeat with remaining butter and crab cakes.
- Bake for 12 minutes or until cook through.
- Garnish with diced tomato and baby arugula, if using.
- COOKING TIPS: If using frozen crab meat, thaw in refrigerator. Place in a sieve. Remove any cartilege, if necessary; and press firmly to remove liquid.
- Pat fillet dry before chopping. If crab mixture is too moist to shape into cakes, add more breadcrumbs (1 tsp) at a time and mix thoroughly.
Nutrition Facts : Calories 176.4, Fat 11.6, SaturatedFat 6.7, Cholesterol 79.6, Sodium 476.6, Carbohydrate 3.1, Fiber 0.4, Sugar 0.8, Protein 14.6
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