Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Blue Crab Cakes with Tangy Butter Sauce
|
Seafood-4314
|
Ingredients |
|
1/4 cup |
red onion, finely chopped |
2 tablespoons |
fresh parsley, chopped |
3 tablespoons |
light mayonnaise |
2 tablespoons |
Dijon mustard |
3/4 teaspoon |
seafood seasoning |
1/2 teaspoon |
Worcestershire sauce |
2 |
egg whites lightly beaten |
1 pound |
lump blue crabmeat, drained, shell pieces removed |
1 1/2 cups |
panko (Japanese breadcrumbs), divided |
2 tablespoons |
olive oil |
3/4 cup |
fat-free chicken broth |
3 tablespoons |
shallots, chopped |
2 tablespoons |
white wine vinegar |
2 1/2 tablespoons |
butter |
|
Preparation
Combine first seven ingredients in a medium bowl. Gently fold in crabmeat and 3/4 cup panko crumbs. Cover and chill 30 minutes. Shape the crab mixture into 8 patties each 3/4-inch thick. In a shallow dish, roll patties in remaining 3/4 cup panko crumbs, coating evenly. In a nonstick skillet over medium heat, heat oil and cook 4 crab cakes at a time for 7 minutes until golden. For butter sauce, combine broth, shallots and vinegar in a small saucepan. Bring to a boil and cook until reduced to 1/4 cup. Remove from heat and stir in butter. Serve with crab cakes.
Yield
4 servings
Nutritional Value Per Serving
Calories 239, Calories From Fat 173 , Total Fat 20g, Saturated Fat 7g, Trans Fatty Acid 0, Cholesterol 110mg, Total Carbohydrate 36g, Protein 27g, Omega 3 Fatty Acid 0.21g
|
|
Look for "Fresh from Florida" ingredients at your grocery store.
|
Download High-Resolution Image (JPG)