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Crab Cakes with Citrus Mayo

By The Canadian Living Test Kitchen

Tested till perfect

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Crab Cakes with Citrus Mayo

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 129
pro 14 g
total fat 7 g
sat. fat 2 g
carb 3 g
fibre 1 g
chol 63 mg
sodium 406 mg
% RDI: -
calcium 5
iron 13
vit A 14
vit C 28
folate 16

Chipotle hot pepper sauce gives these crab cakes the nicest hint of smoke and fire.

Ingredients

  • 1 tbsp butter
  • 2 cloves of garlic, minced
  • 1/2 tsp dried thyme
  • 1/2 cup fresh bread crumbs
  • 2 pkg (each 7oz/200g) frozen crabmeat, thawed
  • 1/4 cup minced fresh chives or green onions
  • 1 egg
  • 1 tsp Dijon mustard
  • 1/4 tsp pepper
  • Citrus Mayo:
  • 2/3 cup light mayonnaise
  • 1-1/2 tsp grated lemon rind
  • 1-1/2 tsp grated orange rind
  • 1-1/2 tsp lemon juice
  • 1-1/2 tsp orange juice
  • 1/2 tsp chipotle hot pepper sauce or hot pepper sauce
  • Watercress Salad:
  • 4 cups watercress leaves, tender stems only (about 2 bunches)
  • 4 radishes, thinly sliced
  • 1 belgian endive, sliced
  • 1 tbsp vegetable oil
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 1/2 tsp Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper

Preparation

Citrus Mayo: In small bowl, whisk together mayonnaise, lemon and orange rinds and juice, and hot pepper sauce. Transfer 3 tbsp (50 mL) to separate bowl for crab cakes. Cover and refrigerate remainder for garnish.

In large skillet, melt butter over medium heat; fry garlic and thyme until fragrant, about 1 minute. Add bread crumbs; cook, stirring often, until golden, about 6 minutes. Transfer to shallow dish.

In sieve, pick through crabmeat to remove any cartilage; press to remove liquid. Add to Citrus Mayo. Add chives, egg, mustard and pepper; stir until combined. Press heaping tablespoonfuls (15 mL) into 1/2-inch (1 cm) thick patties; press lightly into bread crumb mixture to coat both sides. (Make-ahead: Freeze on baking sheet until firm, about 2 hours. Layer between waxed paper in airtight container and freeze for up to 2 weeks. Thaw in refrigerator.)

Arrange crab cakes on parchment paper–lined rimmed baking sheet; bake in 425°F (220°C) oven, turning once, until crisp and golden, about 14 minutes.

Watercress Salad: Meanwhile, in large bowl, combine watercress, radishes and endive. In small bowl, whisk together vegetable and olive oils, lemon and orange juices, mustard, salt and pepper; add to watercress mixture and toss to coat. Divide among plates. Top each with 2 crab cakes and spoonful of reserved Citrus Mayo.

Source : Canadian Living Magazine: December 2006

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