Crab Cakes
Source of Recipe
adapted from the Martha Stewart Cookbook, p. 241
Recipe Introduction
Notes from David:
A nice little appetizer that scales well up and down. Be aware that the
nutritional information does not include the oil used for cooking, since I
had not way to analyze how much became part of the food and how much was
left behind. Obviously, some amount of oil should b e added to the calorie
and fat counts.
Also, I like this dish with a sauce of mustard and mayonnaise, which
obviously needs to be added, depending upon how much you use, if any.
Finally, the source of the recipe. slightly modified, is the Martha Stewart
Cookbook, p. 241
List of Ingredients
2 large egg
2 pounds lump crabmeat -- picked over for cartilage
1/2 cup cilantro leaves, whole
4 each scallions -- chopped
1 each red bell pepper -- seeded and diced
1 each yellow bell pepper -- seeded and diced
1 each jalapeno chile pepper -- seeded and diced
2/3 cup mayonnaise
1 pinch kosher salt
1 pinch ground black pepper
1 cup vegetable oil -- for frying
Recipe
In a large bowl, gently mix together the eggs, crabmeat, cilantro,
scallions, peppers, mayonnaise, and salt and pepper to taste
Form the crabmeat mixture into 24 small thick cakes, about 2 inches in
diameter. Heat the vegetable oil in a large skillet over medium-high heat
until hot, not smoking. Cook the crab cakes for 2 to 3 minutes per side,
until golden brown, turning them with a spatula.
Drain them on a plate lined with a paper towel before serving. Serve hot.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 258 Calories; 18g Fat (61.5% calories
from fat); 23g Protein; 3g Carbohydrate; 1g Dietary Fiber; 142mg
Cholesterol; 468mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2130706543
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