Classic Crab Cakes

Name: Classic Crab Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 Tbsps breadcrumbs, preferably whole-grain (use more as needed); 4 servings Cherry Tomato and Corn Salad; 1 Tbsp Dijon mustard; 1 egg, whisked; 4 servings Lemon wedges (optional, for serving); 454 grams fresh lump crabmeat, picked over for cartilage; 2 Tbsps mayonnaise; 2 Tbsps olive oil; 0 teaspoons salt

Classic Crab Cakes is a dairy free and pescatarian recipe with 4 servings. This recipe covers 25% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 272 calories, 25g of protein, and 15g of fat per serving. A mixture of pepper, mayonnaise, lump crabmeat, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Combine crabmeat, egg, scallions (if using), mayonnaise, Dijon mustard, salt, and pepper in a large bowl.

Ingredients you will need

Dijon Mustard

Mayonnaise

Green Onions

Crabmeat

Pepper

Salt

Egg

Equipment you will use

Bowl

Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate the mixture until you're ready to cook.

Ingredients you will need

Breadcrumbs

Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as necessary and gently turning once, until golden brown on both sides (about 5 minutes per side).

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Frying Pan

Serve 2 crab cakes per plate with lemon wedges and Cherry Tomato and Corn Salad.

Ingredients you will need

Cherry Tomato

Lemon Wedge

Corn

Crab

Note: Most of the sodium in this meal is from naturally occurring sodium in the crab.

Ingredients you will need

Crab

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1teaspoons

black pepper 2Tbsps

breadcrumbs, preferably whole-grain (use more as needed)4servings

Cherry Tomato and Corn Salad 1Tbsp

Dijon mustard 1

egg, whisked 4servings

Lemon wedges (optional, for serving)454grams

fresh lump crabmeat, picked over for cartilage 2Tbsps

mayonnaise 2Tbsps

olive oil 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.