| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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SBD Cookbook |
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Attributes:
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Healthy |
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Comments:
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Low Carb |
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Serving Suggestions:
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Ingredients:
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Creamy Pepper Sauce: 2 whole jarred roasted red peppers, drained 1/2 cup mayonnaise Freshly ground black pepper Crab Cakes: 1 tsp. extra-virgin olive oil 1/2 onion, finely chopped 1 rib celery, finely chopped 1 egg white 2 tbs. ground walnuts 2 tbs. chopped Italian parsley 2 tbs. mayonnaise 1 tbs. lemon juice 1-1/2 tsp. Old Bay 2 tsp. Worcestershire sauce 1/2 tsp. mustard powder 1/4 tsp. celery seeds, crushed 1/2 tsp. ground paprika 1 pound lump crabmeat, flaked and drained 1/2 tsp. hot-pepper sauce 1 cup fresh whole wheat bread crumbs Sprig Italian parsley, for garnish |
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Instructions:
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To make the sauce: 1. Puree the roasted peppers in a food processor or blender. Add the mayonnaise and black pepper as desired and process briefly to combine. Transfer to a small bowl. To make the crab cakes: 1. Heat the oil in a medium non-stick skillet over medium-high heat. Add the onion and celery and cook for 5 minutes, or until soft. Remove to a large bowl. 2. Stir in the egg white, walnuts, parsley, mayonnaise, lemon juice, Old Bay, Worchestershire sauce, mustard powder, celery seeds, and paprika. Blend with a fork. Stir in crabmeat and hot-pepper sauce. Mix thoroughly. For into 8 patties. Place bread crumbs in a shallow bowl. Roll the patties in the bread crumbs to coat completely. 3. Heat a large non-stick skillet coated with cooking spray over medium-high heat. Working in batches, if necessary, add the crab cakes and cook for 2 minutes. Cover and cook for 1 minute longer, or until browned on the bottom. Coat the tops with cooking spray and turn over. Cook for 2 minutes longer, uncovered, or until golden brown. Serve with the sauce dolloped in dots on the plate. Garnish with the parsley. |
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Related recipes:
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None |
2004-04-30