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Crab Cakes
A gentle mixing hand is key to these delicate and
delicious crab cakes. Pair with our Peach Salsa,
found on page 21.
Makes about 20 crab cakes
16
ounces lump crabmeat
1
medium red bell pepper, cored, seeded
and cut into ½-inch pieces
1
jalapeño, halved, seeded and cut into
½-inch pieces
3
scallions, trimmed and cut into ½-inch
pieces
1
garlic clove
1
teaspoon olive oil
¼
teaspoon kosher salt
1
large egg, lightly beaten
1½
cups panko (Japanese) breadcrumbs,
plus extra for dredging
½
cup mayonnaise
1
teaspoon Worcestershire sauce
1
teaspoon Dijon mustard
1½
teaspoons crab/seafood seasoning
Hot sauce (optional)
1
tablespoon vegetable oil
1. Look through crabmeat to make sure there are
no shells or cartilage. Reserve in refrigerator.
2. Attach the Food Processor attachment onto
the motor base. Insert chopping blade into the
workbowl.
3. Add the red pepper to the bowl. PULSE 3
times to finely chop. Reserve in a separate
mixing bowl.
4. Add the jalapeño, scallions and garlic. PULSE
2 to 3 times to finely chop. Add to the same
bowl with the red pepper.
5. Put the olive oil in a large skillet and place
over medium heat. Add the peppers, scallions
and garlic to the pan. Sauté until softened,
about 6 to 8 minutes. Remove from heat and
allow to cool for a few minutes.
6. Once the vegetables are cool to the touch,
add them to the reserved crabmeat. To the
mixture, add the egg, panko, mayonnaise,
Worcestershire, mustard and seasoning, along
with a dash or two of the hot sauce, if desired.
Very gently mix all the ingredients together.
The best way to mix the crab mixture is with
clean hands, however, you can mix with a
spoon. It is important to mix carefully to keep
the crabmeat intact.
7. From the mixture, form ¼-cup oval cakes
with your hands and place them on a clean
plate, separating the layers of patties with wax
paper. Cover with plastic wrap and refrigerate
for 1 hour before sautéing.
8. Place a nonstick skillet over medium heat
and add the vegetable oil. Lightly dredge the
crab cakes in panko crumbs. When oil is hot,
sauté crab cakes in batches, approximately 3
to 5 minutes per side. Crab cakes should be a
deep golden brown on each side.
9. Serve immediately with our Peach Salsa.
Lemon wedges make a nice accompaniment
as well.
Nutritional information per crab cake:
Calories 52 (29% from fat) • carb. 5g • pro. 4g • fat 2g
sat. fat 0g • chol. 29mg • sod. 211mg
calc. 12mg • fiber 0g
Raspberry Sauce
Use this sweet sauce to complement different
desserts, from ice cream to cheesecake to
chocolate cake.
Makes about 1¼ cups
1
bag (12 ounces) frozen raspberries,
thawed
¼
cup granulated sugar
Pinch kosher salt
Pinch grated orange zest
1. Put all ingredients into the blender jar,
in the order listed.
2. Blend on HIGH for 15 seconds, or until
smooth.
3. Pass through a fine mesh strainer to remove
all of the raspberry seeds. Raspberry sauce
will keep refrigerated for about 1 week to
10 days.
Nutritional information per serving (2 tablespoons)
Calories 109 (1% from fat) • carb. 28g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 58mg
calc. 10mg • fiber 3g
NOTES:
