Crab Cakes

Name: Crab Cakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 pinch Pinch black pepper; 1 Tbsp chopped capers; 1 teaspoons crab boil seasoning (recommended: Old Bay); 2 teaspoons Dijon mustard; 177 milliliters dry bread crumbs; 1 egg, lightly beaten; 1 Dash hot sauce; 1 Tbsp fresh lemon juice; 454 grams lump crab, meat picked over; 2 Tbsps mayonnaise; 59 milliliters finely chopped sour pickles; 6 Tbsps nonfat plain yogurt; 118 milliliters finely chopped red bell pepper; 0 teaspoons salt; 1 scallion, finely chopped; 1 scallion, including green top, finely chopped; 1 teaspoon Worcestershire sauce

Need a pescatarian hor d'oeuvre? Crab Cakes could be an outstanding recipe to try. This recipe makes 4 servings with 269 calories, 27g of protein, and 8g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 40 minutes. If you have mayonnaise, scallion, salt, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.

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Cooking Spray

Equipment you will use

Baking Sheet

Oven

In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, crab boil seasoning, and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, salt and pepper.

Ingredients you will need

Worcestershire Sauce

Crab Boil Seasoning

Salt And Pepper

Breadcrumbs

Bell Pepper

Lemon Juice

Hot Sauce

Green Onions

Mustard

Crab

Egg

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Bowl

Put the remaining bread crumbs in a shallow dish.

Ingredients you will need

Breadcrumbs

Divide the crab mixture into 8 mounds. Shape each mound into a round and coat in bread crumbs.

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Breadcrumbs

Mounds Bar

Crab

Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.

Ingredients you will need

Crab

Equipment you will use

Baking Sheet

Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

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Crab

Equipment you will use

Oven

Serve crab cakes with tartar sauce alongside.

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Tartar Sauce

Crab

Spoon yogurt into a small bowl lined with paper towels.

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Yogurt

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Paper Towels

Bowl

Place in the refrigerator until some of the liquid from the yogurt is released, about 30 minutes. Scoop thickened yogurt into a small bowl, add the rest of the ingredients and stir to combine.

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Yogurt

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1pinch

Pinch black pepper 1Tbsp

chopped capers 1teaspoons

crab boil seasoning (recommended: Old Bay)2teaspoons

Dijon mustard 177milliliters

dry bread crumbs 1

egg, lightly beaten 1Dash

hot sauce 1Tbsp

fresh lemon juice 454grams

lump crab, meat picked over 2Tbsps

mayonnaise 59milliliters

finely chopped sour pickles 6Tbsps

nonfat plain yogurt 118milliliters

finely chopped red bell pepper 0teaspoons

salt 1

scallion, finely chopped 1

scallion, including green top, finely chopped 1teaspoon

Worcestershire sauce

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. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.