Crab Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 653 mg | (16 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 166 μg | (83 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 280 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 2 Bell pepper (yellow and red)
- 1 mild red chili pepper
- 2 scallions
- 1 Tbsp olive oil
- 1 Tbsp freshly chopped cilantro
- 1 Tbsp freshly chopped parsley
- 2 Tbsps Worcestershire sauce
- 1 tsp sharp Mustard
- 1 Tbsp lemon juice
- 1 egg
- 2 Tbsps Mayonnaise
- salt
- freshly ground peppers
- 500 grams Crabmeat
- 3 Tbsps breadcrumbs
- 3 Tbsps clarified butter
Preparation steps
Peel the shallot and garlic and finely chop. Rinse the bell peppers and chile pepper, dry, halve, remove seeds and ribs and finely dice. Rinse and trim the scallions. Cut into thin rings. Heat the oil in a pan and saute the scallions until translucent. In a separate pan, briefly saute the bell peppers and chile pepper. Pull off the stove. Add the scallions, herbs, Worcestershire sauce, mustard and lemon juice to the peppers. Mix in the egg and mayonnaise and season with salt and pepper.
Pull apart the crab meat and remove any shell fragments. Mix in the breadcrumbs.
Mix everything together. Shape the mixture into 8-10 small circles. In a hot pan with butter , fry the crab cakes on low heat on both sides for about 8 minutes or until golden brown. Drain on paper towels.
Serve with different dips and coleslaw.
