Crab Cakes with Lemon Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 51.4 μg | (86 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 28 μg | (62 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 90 μg | (45 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 304 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 200 grams fine Oats
- 200 grams breadcrumbs
- 250 grams Crabmeat (canned)
- 1 red Bell pepper
- 3 scallions
- 100 milliliters fish stock
- 3 eggs
- salt
- freshly ground peppers
- ½ tsp Chili powder
- 4 Tbsps Mayonnaise (from a jar)
- 1 Tbsp freshly grated Lemon peel
- 2 tsps Lime juice
Preparation steps
Heat fish stock a little and add oatmeal to soak. Drain crab meat and chop finely. Rinse bell pepper, cut in half, remove seeds and ribs and finely chop. Rinse, trim and chop scallions. Whisk eggs together. Mix crab meat with peppers and scallions. Drain the oatmeal. Add oatmeal and bread crumbs to crab meat, season with salt, chili and pepper and mix with the eggs. Should the mixture be too soft then add a tablespoon of breadcrumbs. From the mixture shape into 8 patties and fry in a pan with hot oil until golden brown on both sides. Place finished cakes on a wooden board and cut out with a round cookie cutter or even a glass about 10 cm (approximately 4 inch) into 8 biscuits. Allow cakes to rest until sauce is ready.
Combine mayonnaise with lemon peel and lime juice. Serve the crab cakes with a lettuce leaf on plate and serve each with a dollop of lemon mayonnaise.
