s CRAB CAKES AND SPICY MUSTARD SAUCE *****
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s CRAB CAKES AND SPICY MUSTARD SAUCE *****
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Ingredients
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Instructions Serves 4 (serving size: 2 crab cakes and 1 1/2 tablespoons sauce) VANESSA PRUETT September 2011 RECIPE BY COOKING LIGHT We use panko (Japanese breadcrumbs) in these lightened crab cakes for its crisper, airier texture compared to regular breadcrumbs. Ingredients 1/3 cup prechopped red bell pepper 2 tablespoons canola mayonnaise 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 green onions, chopped 1 large egg, lightly beaten 1 large egg yolk, lightly beaten 1 1/3 cups panko (Japanese breadcrumbs), divided 1 pound lump crabmeat, drained and shell pieces removed 2 tablespoons olive oil, divided 2 tablespoons canola mayonnaise 2 tablespoons reduced-fat sour cream 2 teaspoons chopped fresh parsley 2 teaspoons Dijon mustard 1 teaspoon white wine vinegar 1/8 teaspoon ground red pepper GET INGREDIENTS Nutritional Information How to Make It Step 1 Combine first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko. Step 2 Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan. Add 4 crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes. Step 3 Combine 2 tablespoons mayonnaise and remaining ingredients; serve with crab cakes This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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