New West Crab Cakes
Servings: 4
Utensils
9” Sauté pan
Nutritional Facts
- Calories 322,4
- Proteins 28,9 g
- Fat 6,6 g
- % Fat 18,5 %
- Carbohidrates 36,3 g
- Fiber 3,3 g
- Cholesterol 142 mg
- Sodium 362 mg
Ingredients
- 12 Lb. Crabmeat
- 2 Egg whites
- 1 Egg yolk
- ¾ Lb. Idaho potatoes, cooked, mashed
- 2/3 Cup chopped red onions or chives
- 1/3 Cup finely chopped, seeded green bell pepper
- ½ Cup finely chopped walnuts, divided
- ¼ Cup chopped parsley
- 2 Tbsp. lemon juice
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. hot pepper sauce, or to taste
- Pinch of salt, optional
- 1 Cup bread crumbs, divided
- Vegetable oil spray
- Lemon wedges, garnish
- Fresh tomato salsa, optional
Preparation
In medium bowl, combine crabmeat, egg whites, egg yolk, mashed potatoes, onions, bell pepper, ¼ cup chopped walnuts, parsley, lemon juice, Worcestershire sauce, hot pepper sauce, salt and ½ cup bread crumbs.
Divide and shape into 8 flat patties.
In small, shallow bowl, combine remaining ¼ cup walnuts and remaining ½ cup bread crumbs; coat patties on both sides.
Coat cold skillet with vegetable spray; preheat over MEDIUM heat 2 minutes. Brown crab cakes, about 4 minutes; turn and cook until browned on other side, about 2 to 3 minutes. Cover with Temp-Tone® control OPEN; cook 2 to 3 minutes.
Serve with lemon wedges, or fresh tomato salsa.
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