Jann Posted October 23, 2008 Report Posted October 23, 2008 Crab Cakes With Curry Mayonnaise & Coriander 4 Servings 2 Green Onions, Finely Chopped 1 Egg 1 Clove Garlic, Minced 1 Cup Crabmeat, Cooked 1/2 Cup Red Bell Pepper, Finely Chopped 1/4 Cup Fine Bread Crumbs 1 Tbsp Balsamic Vinegar 1/2 Tsp Black Pepper 1/2 Tsp Sea Salt 3 Tbsp Butter 1/2 Cup Mayonnaise 1/4 Cup Fresh Coriander 1 Tbsp Mild Curry Powder Directions: In a medium bowl, combine all ingredients, except the butter, mayonnaise, coriander and curry. Mix well; shape into 4 patties. Chill for at least 30 minutes before cooking. Melt the butter in a sauté pan. Cook the crabmeat patties for 3 to 4 minutes per side, until browned. Combine the mayonnaise, coriander and curry in a small bowl. Mix well. To serve the crab cakes, place a dollop of the sauce on each one. Variation: Replace the crabmeat with finely chopped shrimp. Replace the coriander with chopped fresh parsley. Low-Fat Option: Use light or low-fat mayonnaise. Per Serving: 394 Cal (76% from Fat, 15% from Protein, 9% from Carb); 15 g Protein; 33 g Tot Fat; 9 g Sat Fat; 9 g Mono Fat; 9 g Carb; 1 g Fiber; 2 g Sugar; 93 mg Calcium; 3 mg Iron; 1198 mg Sodium; 116 mg Cholesterol Jann
JazzyJude Posted October 23, 2008 Report Posted October 23, 2008 OH! Well, I am not sliming but certainly drooling! I am pushing this baby recipe during my first week of solids next week. YOU'RE KILLING ME Jann!! hahahaha...no, keep them coming. I am going to send out a few tempting recipes too. Thanks for sharing!!
BandDiva Posted October 23, 2008 Report Posted October 23, 2008 Crab Cakes With Curry Mayonnaise & Coriander4 Servings 2 Green Onions, Finely Chopped 1 Egg 1 Clove Garlic, Minced 1 Cup Crabmeat, Cooked 1/2 Cup Red Bell Pepper, Finely Chopped 1/4 Cup Fine Bread Crumbs 1 Tbsp Balsamic Vinegar 1/2 Tsp Black Pepper 1/2 Tsp Sea Salt 3 Tbsp Butter 1/2 Cup Mayonnaise 1/4 Cup Fresh Coriander 1 Tbsp Mild Curry Powder Directions: In a medium bowl, combine all ingredients, except the butter, mayonnaise, coriander and curry. Mix well; shape into 4 patties. Chill for at least 30 minutes before cooking. Melt the butter in a sauté pan. Cook the crabmeat patties for 3 to 4 minutes per side, until browned. Combine the mayonnaise, coriander and curry in a small bowl. Mix well. To serve the crab cakes, place a dollop of the sauce on each one. Variation: Replace the crabmeat with finely chopped shrimp. Replace the coriander with chopped fresh parsley. Low-Fat Option: Use light or low-fat mayonnaise. Per Serving: 394 Cal (76% from Fat, 15% from Protein, 9% from Carb); 15 g Protein; 33 g Tot Fat; 9 g Sat Fat; 9 g Mono Fat; 9 g Carb; 1 g Fiber; 2 g Sugar; 93 mg Calcium; 3 mg Iron; 1198 mg Sodium; 116 mg Cholesterol Jann Holy Moses! This sounds GOOOOOD!
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