Snow Crab Cakes with Pickled Mango Relish and Coriander Juice
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Snow Crab Cakes with Pickled Mango Relish and Coriander Juice
Photography by James Ingram
This recipe makes 8 servings
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
- 1 lb frozen crabmeat, thawed
- 2 eggs, lightly beaten
- 1/2 cup dry bread crumbs
- 1/4 cup mayonnaise
- 3 tbsp chopped green onion
- 2 tbsp chopped fresh parsley
- 1-1/2 tsp Dijon mustard
- 1 tsp curry paste
- 1/4 tsp pepper
- 2 tbsp vegetable oil
- Pickled Mango Relish recipe
- Coriander Juice recipe
- Coating:
- 2/3 cup panko bread crumbs
- 1 egg
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.
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
- Keywords : Appetizers; Sides; Bake; Crab; Eggs; Bread crumbs;
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