Crab Cakes Rockefeller
Crab Cakes Rockefeller is a hor d'oeuvre that serves 6. Watching your figure? This pescatarian recipe has 219 calories, 18g of protein, and 5g of fat per serving. For $3.46 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe from Foodista has 3 fans. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up watercress stems, garlic, bacon, and a few other things to make it today. Overall, this recipe earns a pretty good spoonacular score of 76%. Similar recipes include Crab Cakes Rockefeller, Crab Rockefeller, and Crab Cakes Like Joe's Crab Shack.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 pound lump crab claw meat (I love the canned stuff at Trader Joe's – you can't beat th
1/2 red bell pepper, finely diced
4 green onions, finely diced
1 cup bread crumbs (Panko works great too)
4 tablespoons honey
1 teaspoon chili powder
1 tablespoon unsalted butter
2 slices bacon or prosciutto
4 cups (uncooked) baby spinach
1/4 cup watercress stems
4 cloves garlic, smashed and finely chopped
good salt & freshly ground black pepper, to taste
Equipment:
aluminum foil
baking sheet
toaster
oven
bowl
frying pan
knife
Cooking instruction summary:
Preheat your oven to 375F and set the top rack to the middle position (BTW, this recipe is a great toaster oven candidate). Line a baking sheet with aluminum foil or a nonstick cooking mat. In a large bowl, combine the crab meat, diced red bell pepper, half of the diced green onion (reserving the other half) and half of the bread crumbs (reserving the other half). Mix in the honey and chili powder, then season to taste with salt and pepper. I like to form my crab cakes by pressing them into a 1/2 cup measure, squeezing tightly so theyll hold their shape. You can mould them with your hands as well, but be sure to press them together tightly or they might fall apart in transit to the plates. Arrange the crab cakes on the lined baking sheet, leaving at least 1 between each crab cake. Using your olive oil sprayer (if you have one; or by drizzling olive oil) lightly coat the outside of each crab cake. This will help with browning and to form an outer crust. Bake at 375F for 25 minutes, or until golden brown. Meanwhile, fry the bacon or prosciutto in a large skillet until crispy. Set aside to drain, then crumble into small pieces using a sharp knife. Finely chop the spinach and watercress stems. In a large skillet, melt the butter over medium heat. Add the garlic and saut 1 minute. Then, add the remaining green onion, bread crumbs and watercress stems. Saut 1 minute more. Finally, add the chopped spinach and cook until wilted, 1-2 minutes. Season to taste with salt and pepper. To serve, plate a crab cake atop a smear of the spinach mixture, then sprinkle the whole plate with crumbled bacon.
Step by step:
1. Preheat your oven to 375F and set the top rack to the middle position (BTW, this recipe is a great toaster oven candidate). Line a baking sheet with aluminum foil or a nonstick cooking mat.
2. In a large bowl, combine the crab meat, diced red bell pepper, half of the diced green onion (reserving the other half) and half of the bread crumbs (reserving the other half).
3. Mix in the honey and chili powder, then season to taste with salt and pepper.
4. I like to form my crab cakes by pressing them into a 1/2 cup measure, squeezing tightly so theyll hold their shape. You can mould them with your hands as well, but be sure to press them together tightly or they might fall apart in transit to the plates. Arrange the crab cakes on the lined baking sheet, leaving at least 1 between each crab cake.
5. Using your olive oil sprayer (if you have one; or by drizzling olive oil) lightly coat the outside of each crab cake. This will help with browning and to form an outer crust.
6. Bake at 375F for 25 minutes, or until golden brown.
7. Meanwhile, fry the bacon or prosciutto in a large skillet until crispy. Set aside to drain, then crumble into small pieces using a sharp knife.
8. Finely chop the spinach and watercress stems. In a large skillet, melt the butter over medium heat.
9. Add the garlic and saut 1 minute. Then, add the remaining green onion, bread crumbs and watercress stems. Saut 1 minute more. Finally, add the chopped spinach and cook until wilted, 1-2 minutes. Season to taste with salt and pepper.
10. To serve, plate a crab cake atop a smear of the spinach mixture, then sprinkle the whole plate with crumbled bacon.
Nutrition Information:
covered percent of daily need
