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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2007
MethodLine 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.
Nutritional facts Per serving: about
- Sodium 390 mg
- Protein 18 g
- Calories 350.0
- Total fat 19 g
- Cholesterol 115 mg
- Saturated fat 2 g
- Total carbohydrate 26 g
- Iron 16.0
- Folate 27.0
- Calcium 8.0
- Vitamin A 17.0
- Vitamin C 47.0