Crab Cakes with Roasted Pepper Rmoulade

Portions: 16 Portion size: 4 oz (125 g)

US_Metric_Ingredients_ ■ Procedure_

3 lb 1.4 kg Crabmeat 1. pjck over the crabmeat to remove any bits of shell.

4 oz 125 g Fresh bread crumbs 2. Mix together the bread crumbs, mayonnaise, eggs,

6 oz 175 g Mayonnaise mustard, Worcestershire sauce, salt, pepper, parsley,

4 4 Eggs, beaten and scallions. Fold in the crabmeat.

2 tsp 10 mL Prepared mustard 3. Form by hand into round cakes. For each portion, allow

2 tsp 10 mL Worcestershire sauce 1 large cake, about 4 oz (125 g), or 2 small cakes, about

2 tsp 10 mL Salt 2 oz (60 g) each (see note).

12 tsp 2 mL White pepper 4. Pan-fry the cakes in butter until browned on both sides

3 tbsp 45 mL Chopped parsely and cooked through.

8 8 Scallions chonned fine 5. Cut the roasted peppers into brunoise. Mix into the

as needed as needed Clarified butter, for cooking

3 oz 90 g Roasted red bell peppers, 6. Serve each crab cake with 1 floz (30 mL) sauce and

peeled, cored, and seeded 1 lemon wedge.

(see Figure 16.13)

1 pt 500 mL Rémoulade Sauce(p. 200)

16 16 Lemon wedges

Per serving:

Calories, 440; Protein, 21 g; Fat, 36 g (72% cal.); Cholesterol, 145 mg; Carbohydrates, 7 g; Fiber, 0 g; Sodium, 1070 mg.

Note: This mixture has very little bread filler, so it may be somewhat difficult to handle. If desired, add more bread crumbs to make a firmer mixture that will pack more easily into cakes. The texture of the crabmeat may also affect the texture of the cakes and the quantity of bread crumbs needed.

Continue reading here: Cornmeal Crusted Soft Shell Crabs with Cornmeal Pancakes and Roasted Tomatoes

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