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Crunchy Crab Cake Spiders

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Crunchy Crab Cake Spiders

Crunchy Crab Cake Spiders

Crunchy Crab Cake Spiders might be a good recipe to expand your hor d'oeuvre collection. This recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 257 calories, 8g of protein, and 23g of fat per serving. This recipe serves 12. 2 people found this recipe to be scrumptious and satisfying. If you have egg, salt and pepper, green onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 32 minutes.

Instructions

1
In a large bowl, combine the crabmeat, bell pepper, green onions, and water chestnuts.
Ingredients you will need
Water ChestnutsWater Chestnuts
Green OnionsGreen Onions
Bell PepperBell Pepper
CrabmeatCrabmeat
Equipment you will use
BowlBowl
2
Add the egg, mayonnaise, lemon juice, wasabi powder, salt, and pepper, and stir gently to combine. Gently stir in the crushed crackers. Form the mixture into 12 equal patties.
Ingredients you will need
Wasabi PowderWasabi Powder
Lemon JuiceLemon Juice
MayonnaiseMayonnaise
CrackersCrackers
PepperPepper
SaltSalt
EggEgg
3
In a large skillet, melt 2 tablespoons of the butter, and 1 tablespoon vegetable oil over medium heat.
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Vegetable OilVegetable Oil
ButterButter
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Frying PanFrying Pan
4
Add 6 crab cakes, and cook until golden brown, about 3 to 4 minutes per side. Repeat the process with the remaining 2 tablespoons butter and remaining 6 crab cakes. Arrange them on a serving platter.
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ButterButter
CrabCrab
5
Garnish with red bell pepper strips to make spider legs, if desired.
Ingredients you will need
Red PepperRed Pepper
6
Serve immediately with the Mayonnaise Sauce.
Ingredients you will need
MayonnaiseMayonnaise
SauceSauce
7
Combine all of the ingredients in a small serving bowl.
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BowlBowl

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. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Chardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.
DifficultyHard
Ready In32 m.
Servings12
Health Score6
DietsPescatarian
Dish TypesSide Dish
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