Crab Cakes
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.
Servings: 4 main courses or 8 appetizers
Ingredients:
| 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% |
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2 tbsp (25 mL) butter
1/4 cup (50 mL) all-purpose flour
1 cup (250 mL) milk
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) nutmeg
1/4 tsp (1 mL) hot pepper sauce
2 pkg (each 200 g) frozen crabmeat, thawed and drained
1-3/4 cups (425 mL) dry bread crumbs
1 egg
2 green onions, chopped
2 tbsp (25 mL) chopped fresh parsley
3 tbsp (50 mL) 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.
Additional Information
Source
Canadian Living Magazine: July 2004
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