Contributed By: kstreng@dairycouncilofca.org
KMom
easy to make mix of crab meat the night before and store in refrigerator then cook right before serving.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Fish
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Snack
Ingredients
1 8 ounce Pkg. fresh or frozen lump crabmeat or can crabmeat, dreained, flaked and cartliage removed.
1 Egg, slightly beaten
6 tbsp Dine dry Itailian bread crumbs
2 tbsp Finely chopped carrot
2 tbsp Finely chopped celery
1 tbsp Finely chopped green onion (green part only; chopp and set aside the white part for the tarter sauce; see recipe)
2 tbsp Mayonnaise
3/4 tsp Dry mustard
1/4 tsp Salt (omit if using canned crab meat)
1/4 tsp Bottled hot pepper sauce
2 tbsp Cooking oil
Lemon wedges
Preparation
1. thaw crabmeat in the refrigerator, if frozen; drain. In a medium mixing bowl combine egg, 4 tablespoons of the bread crumbs, the carrot, celery, onion, mayonnaise, dry mustard, salt, and hot pepper sauce. Gently sitr in crabmeat just until combined. With wet hands gently shape mixture into 4 1/2 inch thick patties, about 31/2 inches in diameter.
2. place remaining crumbs in a shallow dish. Add crab cakes. Cook about 3 minutes on each side or until golden brown and heated through. Serve immediatley with lemon wedges and tartar sauce.
Tarter sauce: in a small bowl stir together 1/2 cup mayonnaise, 1 TBSP chopped celery leaves, 1 TBSP sweet or dill pickel relish, TBSP capers, and 1 TBSP chopped white ends of green onions.
Cook's Notes
Nutrition Information
Calories: 231
;
Total Fat: 14 g
;
Saturated Fat: 2 g
;
Polyunsaturated Fat: 5 g
;
Carbohydrates: 11 g
;
Protein: 16 g
;
Sodium: 452 mg
;
Fiber: 1 g