Decided to pull out one of the cooking books and try something new and came across a recipe for Crab cakes. I've never tried crab cakes before, but these things are to die for...literally. I must say that I did alter the recipe a bit to suit my own taste and preferences and was quite impressed overall with how this dish came out. For example, I decided to add shredded shrimp in addition to the crab, and added cilantro and green onions...what can I say, I'm all about taste and if I can experiment here and there with various herbs and spices I will.
Either way, you'll find the recipe below for my own version of shrimp/crab cakes. If you get a chance to try it out, drop me a line and let me know how it turns out.
Enjoy!!!
Healthy Crab Cakes with Aioli Sauce
· 2 Cups of crab meat (Blue Swimming Claw meat)
· 2 Cups of Shrimp (shredded in food processor)
· 1 cup Panko (Japanese bread crumbs)
· ½ chopped onion
· ½ cup chopped Green onion
· 1 cup of Cilantro (less if you’d prefer)
· ½ juice of lemon
· 1 whole egg
· 1 Tbsp of EVOO oil or Canola
· 1 Tbsp of Olive Oil Mayo
· Salt and pepper to taste
· Oxo powder (2 tsp)
· Paprika
· Garlic salt (2 tsp)
· Red pepper flakes
Directions:
Crab cakes
Start off by lining 2 pans with foil and set aside.
In a large bowl add crab meat, shredded shrimp, onion, green onion, cilantro lemon and oil and mix (you can use hands or a fork). Once ingredients are mixed add seasonings and mix thoroughly.
Using hands form large sized balls of crab/shrimp mixture, pat down into a patty and place on foil pan. Once patties are all placed, place in fridge and let firm up for about 15-20 minutes.
Once cakes are firm place in oven and bake for 20-25 minutes.
2 points/cake (recipe makes 9 cakes in total)
Aioli Dill Sauce
1/3 cup mayo
Zest of lemon
Lemon juice
Salt and pepper
Dried Dill (2 tsp)
1 tsp Dijon Musard
Cloves of Garlic minced
Mix all ingredients in a small bowl and let chill in fridge for a few minutes before serving.
4 points in Total
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