Confetti Crab Cakes

Name: Confetti Crab Cakes
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters unseasoned dry breadcrumbs; 1 Tbsp canola oil or butter; 1 Tbsp fresh lemon juice; 2 Tbsps light mayonnaise; 631 milliliters pound lump crabmeat, drained and shell pieces removed; 1 teaspoon Old Bay seasoning; 59 milliliters finely chopped red bell pepper; 118 milliliters chopped scallions

Confetti Crab Cakes is a dairy free and pescatarian hor d'oeuvre. One serving contains 204 calories, 23g of protein, and 7g of fat. This recipe serves 4. Head to the store and pick up unseasoned breadcrumbs, canolan oil, scallions, and a few other things to make it today. To use up the light mayonnaise you could follow this main course with the Light Rock Cakes as a dessert.

Instructions

Combine crabmeat, breadcrumbs, scallions, bell pepper, Old Bay seasoning, and ground red pepper (if using) in a medium bowl.

Ingredients you will need

Ground Cayenne Pepper

Old Bay Seasoning

Bell Pepper

Breadcrumbs

Green Onions

Crabmeat

Equipment you will use

Bowl

Add mayonnaise and lemon juice; mix with a fork. Form mixture into 8 patties about 3 inches in diameter.

Ingredients you will need

Lemon Juice

Mayonnaise

Heat oil in a medium skillet over medium heat. Fry crab cakes until browned on the bottom (about 4 minutes); turn and cook 4 more minutes, or until browned and an instant-read thermometer inserted into the crab cake reads 15

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Serve with lemon wedges, if desired.

Ingredients you will need

Lemon Wedge

Equipment

Bowl

Kitchen Thermometer

Frying Pan

Ingredients

Servings:

118milliliters

unseasoned dry breadcrumbs 1Tbsp

canola oil or butter 1Tbsp

fresh lemon juice 2Tbsps

light mayonnaise 631milliliters

pound lump crabmeat, drained and shell pieces removed 1teaspoon

Old Bay seasoning 59milliliters

finely chopped red bell pepper 118milliliters

chopped scallions

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. 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 Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.