Crab Cakes for Two
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 186 |
| pro | 10 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 25 g |
| fibre | 2 g |
| chol | 18 mg |
| sodium | 828 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 6 |
| vit A | 8 |
| vit C | 37 |
| folate | 7 |
Serve this skillet supper with chili or seafood sauce, or quick tartar sauce (see below). Use 1 can (7-1/2 oz/213 g) salmon, drained and mashed, in place of crabmeat, if desired.
Ingredients
Preparation
In bowl, mix together crabmeat, potatoes, onions, red pepper, juice, mustard and pepper. Shape into 4 patties, each about 1/2 inch (1 cm) thick.
Spread bread crumbs on waxed paper; press patties into crumbs, coating evenly.
In nonstick skillet, heat butter and oil over medium heat; cook patties for 3 to 4 minutes per side or until browned on outside and heated through.
Additional information :
Easy Tartar Sauce: Stir together 1/3 cup (75 mL) light mayonnaise and 1 tsp (5 mL) each minced pickle, capers and chopped fresh parsley. Add 1 tbsp (15 mL) finely chopped fresh dill, if desired.
- Keywords : Dinner; Potatoes; Red pepper; Green onions; Skillet; Dijon mustard; Bread crumbs;
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