Crab-wise Seafood Cakes

Name: Crab-wise Seafood Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters fine dried bread crumbs; 151 grams shelled cooked crab (about 2/3 cup; see instructions below); 1 teaspoon dry mustard; 1 large egg; 59 milliliters fat-skimmed chicken broth; 79 milliliters thinly sliced green onions (including tops); 4 servings Mandarin chutney; 79 milliliters finely chopped red bell pepper; 1 Tbsp salad oil; 4 servings Salt and pepper; 151 grams uncooked shelled, deveined shrimp, rinsed and coarsely chopped; 151 grams skinned, boned rockfish, rinsed and coarsely chopped

Crab-wise Seafood Cakes is a dairy free recipe with 4 servings. One serving contains 230 calories, 20g of protein, and 3g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have egg, shrimp, mandarin chutney, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large bowl, beat egg to blend.

Ingredients you will need

Egg

Equipment you will use

Bowl

Add crab, shrimp, rockfish, bread crumbs, green onions, bell pepper, broth, and mustard. Gently shape mixture into 8 equal patties about 3 inches wide and 3/4 inch thick; set slightly apart on a sheet of waxed paper or foil.

Ingredients you will need

Breadcrumbs

Green Onions

Bell Pepper

Rockfish

Mustard

Shrimp

Broth

Crab

Equipment you will use

Aluminum Foil

Pour 1/2 tablespoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add half the crab cakes and cook, turning once, until cakes are browned on both sides and seafood in center of thickest part is opaque but still moist-looking (cut to test), 6 to 8 minutes total. As cakes are cooked, transfer to an ovenproof platter and keep warm in a 200 oven.

Ingredients you will need

Seafood

Crab

Cooking Oil

Equipment you will use

Frying Pan

Oven

Add remaining 1/2 tablespoon oil to pan and cook remaining cakes.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Serve crab cakes with mandarin chutney and salt and pepper to add to taste.

Ingredients you will need

Salt And Pepper

Mandarin Oranges

Chutney

Crab

How to cook crab

Ingredients you will need

Crab

Keep live crabs loosely covered in the refrigerator up to 12 hours. Grasp crabs carefully from the rear end, between the legs, and put in a pan to make sure they fit, with 3 to 4 inches of clearance below pan rim.

Equipment you will use

Frying Pan

Remove crabs and fill pan with enough water to cover crabs by 2 to 3 inches. Cover pan and bring water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Frying Pan

One at a time, grasp crabs as described above and plunge them headfirst into the boiling water; if you have too much water, ladle out excess and discard. Cover pan and start timing. When water resumes boiling, reduce heat to a simmer. Cook 1 1/2- to 2 1/2-pound crabs 15 minutes, 3-pound crabs about 20 minutes.

Ingredients you will need

Water

Equipment you will use

Ladle

Frying Pan

Drain crabs; to be able to handle quickly, rinse briefly with cool water.

Ingredients you will need

Water

How to clean, crack, and shell crab

Ingredients you will need

Crab

Pull off and discard triangular flap from belly side.

Turn crab belly side down; pulling from the rear end, lift off back shell.

Ingredients you will need

Crab

Drain and discard liquid from shell. If desired, scoop soft, golden crab butter and white crab fat from shell into a small bowl to eat by the spoonful with crab or to stir into a dipping sauce. If using back shell for garnish, break bony section (mouth) from front end of shell and discard. Rinse shell well and drain.

Ingredients you will need

Dipping Sauce

Butter

Crab

Equipment you will use

Bowl

On the body section, pull off and discard reddish membrane that covers the center (if it hasn't come off with the back) and any loose pieces. Scoop out any remaining golden butter and add to bowl. Pull off and discard long, spongy gills from sides of body. Rinse body well with cool water.

Ingredients you will need

Butter

Water

Equipment you will use

Bowl

Twist legs and claws from body. Using a nutcracker or wood mallet, crack the shell of each leg and claw section. With a knife, cut the body into quarters.

Equipment you will use

Knife

Break apart legs and claws; using your fingers, a small fork, a pick, or a crab leg tip, remove meat. Pull body sections apart and dig out pockets of meat. Discard shells. One cooked, cleaned 1 3/4- to 2-pound crab (with back shell) yields 7 1/2 to 8 ounces (1 1/3 to 1 1/2 cups) of meat; heavier crabs do not always have more meat.

Ingredients you will need

Pasta Shells

Crab

Meat

Equipment

Ingredients

Servings:

118milliliters

fine dried bread crumbs 151grams

shelled cooked crab (about 2/3 cup; see instructions below)1teaspoon

dry mustard 1large

egg 59milliliters

fat-skimmed chicken broth 79milliliters

thinly sliced green onions (including tops)4servings

Mandarin chutney 79milliliters

finely chopped red bell pepper 1Tbsp

salad oil 4servings

Salt and pepper 151grams

uncooked shelled, deveined shrimp, rinsed and coarsely chopped 151grams

skinned, boned rockfish, rinsed and coarsely chopped

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. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.