Crab Cakes with Spicy Cream
Crab Cakes with Spicy Cream requires around 40 minutes from start to finish. Watching your figure? This pescatarian recipe has 330 calories, 27g of protein, and 13g of fat per serving. For $2.55 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. 8 people were impressed by this recipe. Head to the store and pick up salt, green bell pepper, egg, and a few other things to make it today. It works well as an affordable hor d'oeuvre. It is brought to you by Foodnetwork. With a spoonacular score of 77%, this dish is pretty good. Try Crab Cakes with Spicy Rémoulade, Spicy Mango Crab Cakes, and Crab Cakes with Spicy Rémoulade for similar recipes.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup of Panko breadcrumbs, or regular unseasoned breadcrumbs
2 teaspoons canola oil
3 tablespoons canola mayonnaise
1 teaspoon hot chili-garlic sauce, such as Sriracha, plus more to taste
1/4 cup finely chopped fresh cilantro leaves, plus 18 whole cilantro leaves
1 pound of crab claw meat, picked over
1 large egg, beaten to mix
1 tablespoon finely grated fresh ginger root
2 cloves of garlic
1 medium green bell pepper, finely diced
1 jalapeno pepper, finely diced
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
1/3 cup nonfat, plain Greek-style thickened yogurt
1/2 teaspoon salt
2 scallions, thinly sliced, green and white parts
Equipment:
baking sheet
oven
frying pan
mixing bowl
bowl
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray. Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly. In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt. Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly. Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce. To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf. Excellent source of: Copper, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc Good source of: Calcium, Folate, Magnesium, Manganese, Niacin, Potassium, Vitamin B6
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray.
3. Heat the oil in a nonstick skillet over a medium-high heat.
4. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes.
5. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.
6. In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.
7. Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.
8. Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.
9. To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf.
10. Excellent source of: Copper, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc
11. Good source of: Calcium, Folate, Magnesium, Manganese, Niacin, Potassium, Vitamin B6
Nutrition Information:
covered percent of daily need
