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Snow Crab Cakes with Pickled Mango Relish and Coriander Juice

By The Canadian Living Test Kitchen

Tested till perfect

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Snow Crab Cakes with Pickled Mango Relish and Coriander Juice

Snow Crab Cakes with Pickled Mango Relish and Coriander Juice
Photography by James Ingram

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 350
pro 18 g
total fat 19 g
sat. fat 2 g
carb 26 g
fibre 1 g
chol 115 mg
sodium 390 mg
% RDI: -
calcium 8
iron 16
vit A 17
vit C 47
folate 27

Crab cakes are spectacular on their own, but chef Dale Nichols can't resist adding a freshly spiced mango pickle and a drizzle of fresh herb oil. Frozen crab is sold in cans or blocks at seafood shops and some supermarkets.

Ingredients

Preparation

Line rimmed baking sheet with waxed paper; set aside.

Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl. Add eggs, bread crumbs, mayonnaise, onion, parsley, mustard, curry paste and pepper; mix well to combine. Form by heaping tablespoonfuls (15 mL) into 16 balls. Flatten to 2-inch (5 cm) diameter.

Coating: Spread bread crumbs on plate. In shallow bowl, beat egg. Dip crab cakes into egg to coat. Press into bread crumbs. Place on prepared pan. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Brush rimmed baking sheet with oil; heat in 450°F (230°C) oven for 2 minutes. Place crab cakes on baking sheet. Bake, turning once, until golden, 8 to 10 minutes. Serve with Pickled Mango Relish and Coriander Juice.

Source : Canadian Living Magazine: October 2007

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