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Ingredients
Crab Cakes with Semolina Polenta
- Ingredients
- 600 grams crude Crabmeat
- 1 egg white
- 4 Tbsps parsley
- 60 grams scallions
- 1 garlic clove
- 1 chili pepper
- salt
- freshly ground peppers
- 4 centiliters Cognac
- 150 grams Semolina flour
- 300 milliliters Vegetable broth
- 50 milliliters Whipped cream
- 3 Tbsps vegetable oil
Chop the crab meat very finely. Rinse the parsley, pluck the leaves and finely chop. Combine the crab, 2 tablespoon parsley and egg white in a bowl.
Peel the garlic and finely chop. Finely slice the scallions. Halve the chile pepper, remove seeds and ribs and finely chop. Add the garlic, scallions and chile pepper to the crab. Season with salt and pepper and mix everything very well. Shape into small balls.
Heat the oil in a pan and saute the crab cakes until golden, about 3 to 4 minutes per side.
Brint the broth and cream to a boil in a saucepan. Stir in the cream and simmer over low heat for 5 minutes. Stir in the remaining parsley. Season with salt and pepper. Place the semolina polenta on a platter and top with the crab cakes. Deglaze the crab cake pan with Cognac and stir in the pan drippings. Allow to simmer until slightly thickened and drizzle over the cakes before serving.
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 33.7 g | (34 %) | ||
| Fat | 16.01 g | (14 %) | ||
| Carbohydrates | 31.68 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.69 g | (2 %) |