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

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)

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.

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