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| Crabcakes with Cayenne Mayonnaise |
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Recipe courtesy of the “Tin Fish Gourmet” cookbook by Barbara-jo
McIntosh.
Crabcakes are a popular restaurant feature and have shown up on most contemporary
menus for the past 20 years. Enchanted with her first crabcakes taste at the ‘Fog
City Diner’ in San Francisco, Barbara-jo immediately introduced them
to her culinary repertoire. When Barbara-jo opened her ‘Elegant Home
Cooking’ restaurant the crabcakes were the first item she chose for the
menu and it became her signature dish.
Makes 2 servings
3 cans
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(120 g/4 oz each) Crabmeat, well drained |
| 2 Tbsp. | tomato paste |
| ¼ tsp |
cayenne pepper |
| 1 tsp. |
lemon juice |
| 2 |
green onions, finely chopped |
| 1 Tbsp. |
finely chopped fresh cilantro |
| 1 |
egg, lightly beaten |
| 2 Tbsp. |
grated Parmesan cheese |
| 3 Tbsp. |
cornmeal, divided |
| 1 Tbsp. | butter |
| 1 Tbsp. |
olive oil
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Mayonnaise
| ¼ cup |
mayonnaise
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| ½ tsp. |
cayenne pepper
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lemon wedges
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- Place crabmeat in a bowl with next seven ingredients and 1 Tbsp. of
cornmeal. Mix until well combined and form into 4 patties. Dredge patties
in remaining 2 Tbsp. cornmeal.
- In a fry pan, melt butter and olive oil together over medium-high heat
until bubbling. Turn heat down to medium and place patties in the pan. Use
a spatula to flatten the patties a bit. Cook for 3-5 minutes on each side.
Crabcakes should be nicely browned and cooked through.
- Mix mayonnaise and cayenne pepper together and serve on the side of the
crabcakes with the lemon wedges.
| Nutritional Values |
Per serving:
Calories 379
Fat 19,3 g
Carbs 22 g
Protein 31 g
Fibre 3,3 g
Sat fat 6,1 g
Cholesterol 249,8 mg
Sodium 1106 mg*
Sugar 3 g
Calcium 150 mg
* For a low sodium version, use low salt tomato paste, low salt Parmesan
and no salt butter.
Source: www.calorieking.com
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