Crab Cakes

Name: Crab Cakes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters plain bread crumbs; 296 milliliters soft bread crumbs (about 2 slices bread); 510 grams cans each) crabmeat, well drained, cartilage removed and flaked; 1 large egg; 2 Tbsps medium green onions, chopped; 1 teaspoon ground mustard; 0 teaspoons ground red pepper (cayenne), if desired; 0 teaspoons pepper; 79 milliliters mayonnaise or salad dressing; 0 teaspoons salt; 2 Tbsps vegetable oil

You can never have too many hor d'oeuvre recipes, so give Crab Cakes a try. This recipe serves 6. One serving contains 260 calories, 20g of protein, and 10g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 25 minutes. A mixture of bread crumbs, egg, crabmeat, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

In medium bowl, mix mayonnaise and egg with wire whisk. Stir in remaining ingredients except plain bread crumbs and oil. Shape mixture into 6 patties, about 3 inches in diameter (mixture will be moist). Coat each patty with plain bread crumbs.

Ingredients you will need

Plain Breadcrumbs

Mayonnaise

Egg

Cooking Oil

Equipment you will use

Whisk

Bowl

In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

59milliliters

plain bread crumbs 296milliliters

soft bread crumbs (about 2 slices bread)510grams

cans each) crabmeat, well drained, cartilage removed and flaked 1large

egg 2Tbsps

medium green onions, chopped 1teaspoon

ground mustard 0teaspoons

ground red pepper (cayenne), if desired 0teaspoons

pepper 79milliliters

mayonnaise or salad dressing 0teaspoons

salt 2Tbsps

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks 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. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.