Crab Cakes
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per main_course serving: about | - |
| cal | 523 |
| pro | 34 g |
| total fat | 23 g |
| sat. fat | 6 g |
| carb | 44 g |
| fibre | 2 g |
| chol | 140 mg |
| sodium | 1,494 mg |
| % RDI: | - |
| calcium | 21 |
| iron | 47 |
| vit A | 17 |
| vit C | 17 |
| folate | 35 |
This is truly an all-occasion recipe. Serve crab cakes as a main course with a side of potatoes, as an appetizer on top of salad greens or even as little hors d'oeuvres. Accompany them with lemon wedges and tartar sauce.
Ingredients
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 hot pepper sauce
- 2 pkg (each 200 g) frozen crabmeat, thawed and drained
- 1-3/4 cups dry bread crumbs
- 1 egg
- 2 green onions, chopped
- 2 tbsp chopped fresh parsley
- 3 tbsp vegetable oil
Preparation
In small saucepan, melt butter over medium heat; cook flour, stirring, for 1 minute. Whisk in milk, 2 tbsp (25 mL) at a time, until thickened and smooth; cook over medium-high heat, whisking, until thick enough to mound on spoon, about 2 minutes. Whisk in salt, nutmeg and hot pepper sauce. Scrape into bowl; let cool for 10 minutes.
Meanwhile, pick through crab to remove any cartilage. Add to milk mixture along with 1/2 cup (125 mL) of the bread crumbs, egg, onions and parsley; mix well.
Using damp hands, form into eight 1/2-inch (1 cm) thick patties. Sprinkle remaining bread crumbs onto plate; gently press patties into crumbs, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In nonstick skillet, heat oil over medium heat; fry patties, turning once, until browned and crisp, about 10 minutes.
Source : Canadian Living Magazine: July 2004
- Keywords : Main Course; Sides; Fry; Crab; Bread crumbs; Green onions; Eggs; Flour; Milk;
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