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14
Crab Cakes
A gentle mixing hand is key to these delicate and delicious crab cakes.
Pair with our Mango Salsa (see previous recipe).
Makes about 16 crab cakes
16 ounces lump crab meat
1 medium red bell pepper, cut into ½-inch pieces
1 jalapeño pepper, seeded and cut into ½-inch pieces
3 green onions, cut into ½-inch pieces
1 garlic clove
1 teaspoon extra virgin olive oil
¼ teaspoon kosher salt
1 egg, lightly beaten
1½ cups panko breadcrumbs, plus extra for dredging
½ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1½ teaspoons crab seasoning (e.g., Old Bay
®
)
hot sauce (optional)
1 tablespoon vegetable oil
1. Look through crabmeat to make sure there are no shells or cartilage. Reserve
in refrigerator.
2. Insert the chopping blade into the food processor; fit onto motor base.
3. Put the red pepper into the work bowl. Pulse 3 times on High to finely chop.
Reserve in a separate mixing bowl.
4. Add the jalapeño, green onions and garlic. Pulse 3 times on High to finely
chop. Add to the same bowl with the red onion.
5. Put the olive oil into a large skillet and set over medium heat. Once oil is hot,
add the peppers, green onions 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
and refrigerate for 1 hour before sautéing.
8. Put the oil into a nonstick skillet set over medium heat. Lightly dredge the crab
cakes in panko. 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. Lemon wedges make a nice accompaniment.
Nutritional information per crab cake:
Calories 64 (29% from fat) • carb. 7g • pro. 5g • fat 2g • sat. fat 0g
• chol. 38mg • sod. 263mg • calc. 15mg • fiber 1g
Pumpkin Bread Pudding
Bread pudding can be mixed and assembled ahead of time
and baked for a warm dessert while dinner is being served.
Top with sweetened whipped cream.
Makes about 10 to 12 servings
1 tablespoon unsalted butter
1 pound challah loaf, cut into 2-inch cubes
6 large eggs
1 can (15 ounces) pumpkin purée (about 1½ to 1¾ cups)
1 can (12 ounces) evaporated low-fat milk
½ cup plus 2 tablespoons granulated sugar
½ tablespoon pure vanilla extract
1¼ cups heavy cream
1½ teaspoons ground cinnamon
¹∕
8
teaspoon ground allspice
¹∕
8
teaspoon ground ginger
pinch freshly ground nutmeg
1. Butter a 2–quart soufflé dish or another baking dish equivalent to 2 quarts.
Place bread cubes into a large mixing bowl.
2. Put the remaining ingredients into the blender jar. Run on Low until mixture
is homogenous, about 30 to 45 seconds. Pour egg mixture over the bread
cubes and toss together so that all of the bread cubes are coated with the egg
mixture. Let stand for 45 minutes, or cover and refrigerate up to 12 hours (if
refrigerated, let come to room temperature for 30 minutes before proceeding).
Pour mixture into prepared pan before baking or refrigerating.
3. Ten minutes before baking, preheat oven to 325°F. Place the soufflé dish with
the bread pudding into a larger baking pan with a rim that is at least 2 inches.
Place in the oven and carefully pour water into the larger outer pan until the
water comes up the sides of the soufflé dish by 1 inch. Cover loosely with foil.
Bake for about 75 minutes, uncovering for the last 15 minutes. Bread pudding
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