Total Preparation Time: 15 to 30 minutes
Ingredients: Fish
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Meal Type: Breakfast & Brunch
Lunch
Appetizers
Ingredients
<b> Crab cakes:</b>
1 Red bell pepper, cored, seeded and minced
3/4 cup Nonfat sour cream
1/4 cup Seasoned dry breadcrumbs
1 tbsp Dijon mustard
2 tsp Creole seasoning*
1/4 tsp Freshly ground black pepper
1 pound Lump crabmeat (or three 6-ounce cans, drained)
1/4 cup All-purpose flour
1 tbsp Olive oil
<b> Balsamic tartar sauce:</b>
3/4 cup Nonfat mayonnaise
2 tbsp Drained capers
1 tbsp Balsamic vinegar
*found in the spice section of most supermarkets.
Preparation
Preheat oven to 400 degrees.
In a large bowl, combine bell pepper, sour cream, bread crumbs, mustard, creole seasoning, and pepper. Mix well. Add crabmeat and gently mix ingredients together, being careful not to break up lumps of crab.
Shape mixture into 4 cakes, each about 1-inch thick and 3 inches wide. (If crab cakes ten to crumble, press mixture together tightly and refrigerate 30 minutes to 1 hour. Otherwise, proceed with preparation.) Place flour in a shallow dish, add crab cakes, and turn to coat both sides.
Heat oil in a large ovenproof skillet over medium heat. Add crab cakes, and saut 2 to 3 minutes per side or until golden brown. Transfer pan to oven, and bake 20 minutes or until crab cakes are cooked through.
Meanwhile, to make tartar sauce, combine all ingredients in a small bowl; mix well. Serve promptly with hot crab cakes, or refrigerate until ready to serve.
Cook's Notes
86mg cholesterol; 17% calories from fat.
Nutrition Information
Calories: 308
;
Total Fat: 6g
;
Saturated Fat: 1g
;
Carbohydrates: 32g
;
Protein: 32g
;
Calcium: 147mg
;
Sodium: 1172mg
;
Iron: 2mg
;
Fiber: 1g