Crab Cakes

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2004

Ingredients

  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 hot pepper sauce
  • 2 pkg (each 200 g) frozen crabmeat thawed and drained
  • 1 3/4 cup dry bread crumbs
  • 1 egg
  • 2 green onions chopped
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons vegetable oil

Method

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.

Nutritional facts <b>Per main_course serving:</b> about

  • Sodium 1494 mg
  • Protein 34 g
  • Calories 523.0
  • Total fat 23 g
  • Cholesterol 140 mg
  • Saturated fat 6 g
  • Total carbohydrate 44 g

%RDI

  • Iron 47.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 21.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crab Cakes

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