Servings:
|
about
scaling
|
Cook Time: |
30 minutes |
Prep Time: |
1 hour |
Cook Method: |
stove top |
Cook Temp: |
medium |
| |
| |
.................................................................................
Quick Creole Sauce
2 Tbsp. unsalted butter
1 medium yellow onion, chopped
1/4 cup chopped green bell pepper
1/2 cup ketchup
1/2 cup water
1 Tbsp. low-sodium soy sauce
1 Tbsp. garlic powder
1 Tbsp. brown sugar
1 tsp. paprika
1/4 tsp. imitation smoke flavoring
1/4 tsp. freshly ground black pepper, or to taste
Crab Cakes
1 lb. fresh crabmeat
1 Tbsp. spicy brown mustard
2 Tbsp. chopped parsley
2 tsp. fresh lemon juice
1/4 tsp. Tabasco sauce
3 Tbsp. unsalted butter, softened
1 tsp. Inspirations Bayou Cajun Rub
2 eggs
2 shallots, finely chopped
2 Tbsp. mayonnaise
3 slices Hannaford potato bread, cut into
1/4-inch cubes
1/2 tsp. sea salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
1/4 cup olive oil
1. Prepare Creole Sauce. Melt butter in a medium saucepan over medium-high heat. When butter has melted, add onion and
green pepper and sauté until tender.
2. Add ketchup, water, soy sauce, garlic powder, brown sugar, paprika, smoke flavoring, and pepper. Stir well and simmer,
uncovered, 10 to 15 minutes. Transfer to a heat-safe serving dish.
3. Prepare crab cakes. In a large bowl, combine crabmeat, mustard, parsley, lemon juice, Tabasco, butter, Cajun Rub, eggs,
shallots, and mayonnaise. Stir to blend well. Add bread cubes and combine well with crab mixture. Season with salt and
pepper.
4. Line a baking sheet with waxed paper. Use a tablespoon to scoop crab mixture onto baking sheet and form into about 20
cakes that are 1½ to 2 inches across.
5. Heat oil in a large nonstick skillet over medium heat. Add cakes carefully to skillet. Cook 3 to 4 minutes per side, until golden brown. You may need to do this in two batches to avoid overcrowding.
6. Remove cakes from skillet and place on a plate lined with paper towels. Transfer to a serving platter and serve immediately with Creole Sauce.
Notes:
Hannaford is the brand of choice for the Potato Bread. The 3 slices of bread should be cut into 1/4 inch cubes. The sea salt and freshly ground black pepper can be to taste instead of the recommended amount.
Recipe courtesy of Tammy Walsh via Hannaford fresh Magazine March/April 2009.
Nutrition Facts |
|
Serving Size
(131g
)
|
|
Servings Per Container
10
|
| Amount Per Serving |
| Calories 229 |
Calories from Fat 135 |
| |
% Daily Value * |
| Total Fat 15.2g |
24% |
| Saturated Fat 5g |
25% |
| Trans Fat 0g |
|
| Cholesterol 91mg |
30% |
| Sodium 554mg |
23% |
| Total Carbohydrate 12g |
4% |
| Dietary Fiber 1g |
3% |
| Sugars 5g |
|
| Protein 12g |
|
| Vitamin A 13% |
Vitamin C 13% |
| Calcium 6% |
Iron 10% |
| * 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
|
|
5 Tbs |
Unsalted butter |
|
1 ea |
Medium yellow onion, chopped |
|
1/4 cup |
Chopped green bell pepper |
|
1/2 cup |
Ketchup |
|
1/2 cup |
Water |
|
1 Tbs |
Low sodium soy sauce |
|
1 Tbs |
Garlic powder |
|
1 Tbs |
Brown sugar |
|
1 tsp |
Paprika |
|
1/4 tsp |
Flavoring, liquid smoke |
|
1 lb |
Fresh crabmeat |
|
1 Tbs |
Mustard, spicy brown |
|
1/4 tsp |
Black pepper, freshly ground |
|
2 Tbs |
Chopped fresh parsley |
|
2 tsp |
Fresh lemon juice |
|
1/4 tsp |
Tabasco sauce |
|
1 tsp |
Hannaford Inspirations Cajun Rub |
|
2 ea |
Egg |
|
2 ea |
Shallots, medium, peeled, finely chopped |
|
2 Tbs |
Mayonnaise |
|
3 pce |
Potato Bread |
|
1/2 tsp |
Spice, sea salt |
|
1/4 cup |
Olive oil |
|
