Florida Crab Cakes Recipe - Cooking Index
Florida Crab Cakes Recipe - Cooking Index
| 1 lb | 454g / 16oz | Crabmeat, preferably lump |
| 2 | Shallots - minced | |
| 1/2 | Red bell pepper - seeded, minced (medium) | |
| 1/2 | Green bell pepper - seeded, minced (medium) | |
| 1 | Celery rib - finely minced | |
| 1 | Garlic clove - minced (large) | |
| 3 tablespoons | 45ml | Minced flat-leaf parsley |
| 1/4 cup | 36g / 1.3oz | Unseasoned dry bread crumbs |
| 1 1/2 teaspoons | 7.5ml | Old Bay Seasoning |
| = (or other seafood seasoning) | ||
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/8 teaspoon | 0.6ml | Cayenne pepper |
| 1 teaspoon | 5ml | Egg - beaten (large) |
| Refrigerated butter-flavored cooking spray - as needed |
Pick through crabmeat, removing all bits of shell. Place in a bowl and mix with shallots, bell peppers, celery, garlic, and parsley. Stir in bread crumbs, Old Bay Seasoning, finely ground pepper, cayenne pepper, and egg.
Wet your hands with cool water. Pat crab mixture into 4 large or 8 small patties. Wrap in plastic wrap or waxed paper and refrigerate for at least 30 minutes.
When ready to cook, lightly coat a cast-iron or heavy nonstick skillet with cooking spray. Place over high heat and add crab cakes. Brown for about 3 minutes per side, turning once, until golden brown and crusty. Serve hot with the salsa alongside.
This recipe yields 4 servings.
Exchanges Per Serving: 4 Very Lean Protein, 1/2 Carbohydrate (bread/starch).
Nutrition Facts: 170 calories (16% calories from fat), 27 g protein, 3 g total fat (0.5 g saturated fat), 9 g carbohydrates, 1 g dietary fiber, 133 g cholesterol, 672 mg sodium..
Source:
Diabetic Recipes at http://www.diabetic-recipes.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.