Crab Cakes with Spicy Cream

Crab Cakes with Spicy Cream requires around 40 minutes from start to finish. Watching your figure? This pescatarian recipe has 330 calories, 27g of protein, and 13g of fat per serving. For $2.55 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. 8 people were impressed by this recipe. Head to the store and pick up salt, green bell pepper, egg, and a few other things to make it today. It works well as an affordable hor d'oeuvre. It is brought to you by Foodnetwork. With a spoonacular score of 77%, this dish is pretty good. Try Crab Cakes with Spicy Rémoulade, Spicy Mango Crab Cakes, and Crab Cakes with Spicy Rémoulade for similar recipes.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 cup of Panko breadcrumbs, or regular unseasoned breadcrumbs

2 teaspoons canola oil

3 tablespoons canola mayonnaise

1 teaspoon hot chili-garlic sauce, such as Sriracha, plus more to taste

1/4 cup finely chopped fresh cilantro leaves, plus 18 whole cilantro leaves

1 pound of crab claw meat, picked over

1 large egg, beaten to mix

1 tablespoon finely grated fresh ginger root

2 cloves of garlic

1 medium green bell pepper, finely diced

1 jalapeno pepper, finely diced

2 tablespoons fresh lime juice

1 teaspoon finely grated lime zest

1/3 cup nonfat, plain Greek-style thickened yogurt

1/2 teaspoon salt

2 scallions, thinly sliced, green and white parts

Equipment:

baking sheet

oven

frying pan

mixing bowl

bowl

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray. Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly. In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt. Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly. Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce. To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf. Excellent source of: Copper, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc Good source of: Calcium, Folate, Magnesium, Manganese, Niacin, Potassium, Vitamin B6

 

Step by step:


1. Watch how to make this recipe.

2. Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray.

3. Heat the oil in a nonstick skillet over a medium-high heat.

4. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes.

5. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.

6. In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.

7. Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.

8. Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.

9. To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf.

10. Excellent source of: Copper, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc

11. Good source of: Calcium, Folate, Magnesium, Manganese, Niacin, Potassium, Vitamin B6


Nutrition Information:

Quickview
341k Calories
26g Protein
13g Total Fat
26g Carbs
24% Health Score
Limit These
Calories
341k
17%

Fat
13g
21%

  Saturated Fat
2g
15%

Carbohydrates
26g
9%

  Sugar
5g
6%

Cholesterol
100mg
33%

Sodium
1736mg
76%

Get Enough Of These
Protein
26g
53%

Vitamin B12
10µg
174%

Selenium
52µg
75%

Copper
1mg
58%

Zinc
7mg
50%

Vitamin C
40mg
49%

Vitamin K
43µg
41%

Phosphorus
334mg
33%

Folate
94µg
24%

Vitamin B1
0.34mg
23%

Manganese
0.38mg
19%

Magnesium
75mg
19%

Vitamin B6
0.34mg
17%

Vitamin B3
3mg
17%

Vitamin B2
0.24mg
14%

Iron
2mg
14%

Calcium
123mg
12%

Potassium
418mg
12%

Fiber
2g
10%

Vitamin B5
0.83mg
8%

Vitamin E
1mg
8%

Vitamin A
380IU
8%

Vitamin D
0.27µg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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