RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1559
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| Recipe Name: |
Carolina Crab Cakes |
| Source: |
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Submitted by: |
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Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.76
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Cup corn flakes
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Directions:
Preheat oven to 350. In a large skillet, heat 3 tablespoons of the oil over medium-high heat. Add the vegetables and cook, stirring, until they become soft (do not let them brown), 2 to 3 minutes. Transfer the vegetables to a large bowl and let cool for a few minutes.
Add the crab meat, dill, 1 tablespoon of Marv Spice, mustard, and corn flakes to the vegetables.
Beat 3 of the egg whites and add them, working everything together. The mixture should be moist enough to stick together; if it is not, add the remaining 1 or 2 egg whites (beaten). If the mixture seems too loose, add some of the panko bread crumbs to the mixture.
Shape the mixture into balls. Using a large (2- to 3-inch-diameter) cookie cutter, shape the cakes by packing them down and make them flat and round at the same time. Heat the remaining 1/2 cup oil in a skillet over medium heat. Place a few crab cakes at a time in the pan and cook until golden brown, 2 to 3 minutes. Turn the crab cakes over and cook another 2 to 3 minutes.
Remove from the pan and place on a baking sheet.
Cook the remaining crab cakes and transfer them all to the baking sheet. Place the baking sheet in the oven and bake for 7 to 10 minutes, or until the crab cakes are hot in the middle.
Serve with the Dill Lemon Dressing or lemon wedges. |
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Marv Spice
(Add to shopping list) :
1 Tablespoon pepper, cayenne
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Directions:
Mix ingredients together in a small bowl until combined. Store in an airtight container for up to 6 months. |
Dill Lemon Dressing
(Add to shopping list) :
0.5 Cup mayonnaise
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Directions:
Mix all ingredients in a bowl and chill until ready to serve. The dressing can be stored up to 7 days, covered, in the refrigerator. |
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| Nutrition per Serving: |
| Calories: |
201 |
Total Carbs: |
5.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
58.7 |
Fat: |
12.0 |
Protein: |
15.61 |
| Fiber: |
2.08 |
Sodium: |
403.61 |
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