Servings:
|
about
scaling
|
Cook Time: |
4 minutes |
Prep Time: |
45 minutes |
Cook Method: |
stove top |
Cook Temp: |
high |
| |
| |
.................................................................................
Crab Cakes
1 (6-oz.) container Maine
crabmeat, picked over and drained
1/2 cup finely minced shallot or onion
1/4 cup Hannaford low-fat mayonnaise
1 Hannaford egg, lightly beaten
21/4 cups panko bread crumbs, divided
1/4 tsp. freshly ground black pepper
11/2 Tbsp. minced parsley
1/4 cup finely minced Hannaford peperoncini
1/2 tsp. cayenne pepper
1/4 cup Hannaford light olive oil
1 Tbsp. unsalted butter
Lemon Caper Aioli
1/2 cup low-fat mayonnaise
2 Tbsp. capers, drained
1/4 cup fresh lemon juice
6 Tbsp. Nature’s Place™ extra virgin olive oil
1 tsp. lemon zest
11/2 Tbsp. fresh parsley, chopped
2 Tbsp. Taste of Inspirations® Honey Mustard
1 tsp. freshly ground black pepper
1. Prepare crab cakes. Line a baking sheet with parchment paper. In a large bowl, gently stir together crabmeat, shallot or
onion, mayonnaise, egg, and 1/2 cup of the panko crumbs. Stir in black pepper, parsley, peperoncini, and cayenne. With a
tablespoon sprayed with vegetable cooking spray, scoop crab mixture onto prepared baking sheet and form into 16 to 18 small
patties. Refrigerate for at least 1 hour.
2. While crab cakes chill, prepare aioli. In a food processor or blender, blend together all aioli ingredients until creamy.
Refrigerate until ready to use.
3. When ready to cook cakes, preheat oven to 300°F. Place remaining 13/4 cup panko crumbs in a shallow bowl or pie
plate. Coat each crab cake in crumbs, shaping them a little as you do.
4. In a large skillet, heat olive oil until shimmering. Add butter and let it foam. Fry cakes in batches, being careful not
to overcrowd them, turning once, until golden brown and cooked through, about 2 minutes per side. Return cooked cakes to parchment-lined baking sheet and keep warm in oven until they’re ready to be served.
5. Serve warm, with lemon caper aioli on the side for dipping.
Recipe courtesy of Jessie Grearson via Hannaford fresh magazine March/April 09.
Nutrition Facts |
|
Serving Size
(135g
)
|
|
Servings Per Container
8
|
| Amount Per Serving |
| Calories 413 |
Calories from Fat 257 |
| |
% Daily Value * |
| Total Fat 29.4g |
46% |
| Saturated Fat 5g |
24% |
| Trans Fat 0g |
|
| Cholesterol 53mg |
18% |
| Sodium 682mg |
28% |
| Total Carbohydrate 28g |
9% |
| Dietary Fiber 2g |
7% |
| Sugars 4g |
|
| Protein 10g |
|
| Vitamin A 6% |
Vitamin C 11% |
| Calcium 8% |
Iron 12% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
6 oz |
Maine crabmeat, picked over and drained |
|
1/2 cup |
Onion, finely minced |
|
3/4 cup |
Mayonnaise, low-fat |
|
1 ea |
Large eggs, slightly beaten |
|
2 1/4 cup |
Panko bread crumbs |
|
2 3/4 tsp |
Black pepper, freshly ground |
|
1 1/2 Tbs |
Parsley, fresh, minced |
|
1/2 tsp |
Cayenne pepper |
|
1/4 cup |
Light olive oil |
|
1 Tbs |
Unsalted butter |
|
2 Tbs |
Capers, drained |
|
1/4 cup |
Fresh lemon juice |
|
6 Tbs |
Nature's Place Organic Extra Virgin Olive Oil |
|
1 tsp |
Lemon zest |
|
1 1/2 Tbs |
Chopped fresh parsley |
|
2 Tbs |
Hannaford Inspirations Honey Mustard |
|
2 oz |
Pepperoncini, finely minced |
|
