Paula Dean Crab Cakes Recipe

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Crab Cakes

Credit: Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Thom Driver

Recipe Summary test

active:

30 mins

total:

30 mins

Yield:

5

Nutrition Info

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Ingredients

Ingredient Checklist

• 1 pound fresh jumbo lump crabmeat, drained and picked over
• 1/2 cup finely chopped yellow bell pepper (from 1 medium bell pepper)
• 1/2 cup finely chopped red bell pepper (from 1 medium bell pepper)
• 1/3 cup avocado oil mayonnaise or olive oil mayonnaise
• 1/4 cup finely chopped scallion (white and light green parts only)
• 1/4 cup finely chopped celery
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 cup arrowroot
• 2 large egg whites, beaten
• 6 tablespoons grapeseed oil
• 5 cups spinach-arugula blend
• 1 1/2 tablespoons fresh lemon juice

Directions

Instructions Checklist

• Step 1

  Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes.

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• Step 2

  Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes.

• Step 3

  Combine lemon juice and remaining 3 tablespoons oil in a small bowl. Drizzle over cakes and greens. Serve immediately.

Nutrition Facts

Per Serving:

394 calories; fat 29g; saturated fat 3g; cholesterol 110mg; fiber 2g; fiber 2g; protein 24g; carbohydrates 9g; sodium 490mg; iron 2mg; calcium 134mg.

Paula Dean Crab Cakes Recipe

Source: https://www.health.com/recipes/crab-cakes

Posted by: smithstord1954.blogspot.com

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