Crab Cakes

Name: Crab Cakes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters breadcrumbs (i use panko); 1 pinch cayenne pepper; 227 grams crabmeat; 1 egg; 0 jalapeno , diced; 1 lemon, juice of; 0 teaspoons lemon zest; 59 milliliters mayonnaise; 1 red bell pepper , diced; 4 servings salt and pepper , to taste

Crab Cakes is a dairy free and pescatarian hor d'oeuvre. One portion of this dish contains about 13g of protein, 12g of fat, and a total of 191 calories. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have breadcrumbs, mayonnaise, salt and pepper, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Ingredients

Servings:

59milliliters

breadcrumbs (i use panko)1pinch

cayenne pepper 227grams

crabmeat 1

egg 0

jalapeno , diced 1

lemon, juice of 0teaspoons

lemon zest 59milliliters

mayonnaise 1

red bell pepper , diced 4servings

salt and pepper , to taste

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well 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 Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.