Crab Cakes Chiarello

Name: Crab Cakes Chiarello
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 18
Cuisine: Global
Ingredients: 2 Tbsps butter, melted; 1 Tbsp finely chopped chives; 2 teaspoons Dijon mustard; 2 egg yolks; 2 Tbsps chopped fresh parsley; 1 Tbsp lemon juice; 510 grams lump crabmeat, well drained; 237 milliliters Progresso® panko crispy bread crumbs; 0 teaspoons freshly ground pepper; 2 drops red pepper sauce; 237 milliliters mayonnaise or salad dressing; 2 teaspoons seafood seasoning

Crab Cakes Chiarello requires about 1 hour and 5 minutes from start to finish. This recipe makes 18 servings with 87 calories, 6g of protein, and 5g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of seafood seasoning, pepper, panko bread crumbs, and a handful of other ingredients are all it takes to make this recipe so tasty. Not a lot of people really liked this hor d'oeuvre. It is a good option if you're following a pescatarian diet.

Instructions

Heat oven to 425 degrees F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.

Ingredients you will need

Breadcrumbs

Hot Sauce

Lemon Juice

Mayonnaise

Egg Yolk

Crabmeat

Mustard

Parsley

Chives

Pepper

Equipment you will use

Spatula

Bowl

Oven

Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.

In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides.

Ingredients you will need

Crab

Dip

Equipment you will use

Bowl

Place in 2 ungreased 15x10-inch pans with sides.

Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown.

Equipment you will use

Oven

Serve warm.

Equipment

Spatula

Bowl

Oven

Ingredients

Servings:

2Tbsps

butter, melted 1Tbsp

finely chopped chives 2teaspoons

Dijon mustard 2

egg yolks 2Tbsps

chopped fresh parsley 1Tbsp

lemon juice 510grams

lump crabmeat, well drained 237milliliters

Progresso® panko crispy bread crumbs 0teaspoons

freshly ground pepper 2drops

red pepper sauce 237milliliters

mayonnaise or salad dressing 2teaspoons

seafood seasoning

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing 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 7Cellars Elway's Reserve Chardonnay. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 28 dollars per bottle.