Crispy crab cakes
Votes: 2
Time: 1 hour.
Complexity: easily
Quantity: 8 pcs.
Complexity: easily
Quantity: 8 pcs.
Nutritional value per serving:
Calories 220, total fat 9 G., saturated fats 2 G., proteins 26 G., carbohydrates 8 G., fiber 1 G., cholesterol 155 mg, sodium 630 mg, sugar - G.
Calories 220, total fat 9 G., saturated fats 2 G., proteins 26 G., carbohydrates 8 G., fiber 1 G., cholesterol 155 mg, sodium 630 mg, sugar - G.
Fried crab cakes are the perfect combination of a crispy crust and juicy, tender flesh with the subtle aroma and flavor of crab, perfectly complemented by roasted bell peppers and a blend of spices. Breadcrumbs and egg hold all the ingredients together, but to make the cakes easier to form and to prevent them from falling apart during frying, thoroughly chill the meat beforehand. Roll the formed cakes in panko breadcrumbs. Large and airy, the combination of these crumbs with the oil creates a perfectly crispy crust on the cakes during frying. Serve the cakes with lemon wedges or make delicious burgers with them.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp + 2 tsp olive oil
- 2 green onions, thinly sliced
- 0.5 cup finely chopped red bell pepper
- 1 tbsp. panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp. l. low-fat milk
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 tbsp freshly squeezed lemon juice + lemon wedges for serving
- 0.5 tsp seasoning Old Bay
- A little hot sauce
- 450 g of lump crab meat or meat from the claws, sorted
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Recipes with similar ingredients: green onions, sweet pepper, panko breadcrumbs, eggs, milk, Worcestershire sauce, Dijon mustard, lemon, fish seasoning, Old Bay seasoning, crab meat
Cooking the dish according to the recipe:
- In a large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add the shallots and bell peppers and cook until the vegetables begin to soften, about 2 minutes. Let cool slightly.
- In a small bowl, combine 1/2 cup breadcrumbs, egg, and milk. In a medium bowl, combine Worcestershire sauce, mustard, lemon juice, Old Bay seasoning, and hot sauce; stir in the crabmeat, panko mixture, roasted pepper and onion mixture, 1/4 teaspoon salt, and a pinch of black pepper.
- Form 8 crab cakes and refrigerate them for 30 minutes. Roll the crab cakes in the remaining 1/2 cup breadcrumbs. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat.
- Spray the crab cakes with cooking spray and cook, sprayed side down, for 3-4 minutes. Spray the top with cooking spray, flip, and cook for another 3-4 minutes. Serve with lemon wedges.
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