Crab Cakes with Citrus Mayo
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This recipe makes 8 servings
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.
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
- Keywords : Appetizers; Snacks; Bake; Crab;
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