Crab Cakes with Spicy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 205 cal. | (10 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 439 mg | (11 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 84 μg | (42 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the sauce
- 1 onion
- 1 garlic clove
- 2 Bell pepper (yellow and green)
- 1 red chili pepper
- 1 Tbsp olive oil
- 4 Tomatoes
- 1 tsp brown sugar
- 1 Tbsp apple cider vinegar
- 20 grams almonds (toasted)
- For the crab cakes
- 500 grams Crabmeat
- 2 Tbsps breadcrumbs
- 1 egg
- 2 Tbsps Mayonnaise
- 1 Tbsp hot Mustard
- 2 Tbsps freshly chopped parsley
- 2 Tbsps Worcestershire sauce
- 2 scallions
- 2 Tbsps clarified butter
Preparation steps
For the sauce, peel onion and garlic, chop onions and garlic into very small pieces. Rinse bell peppers, cut in half, trim and peel (preferably with a peeler). Chop bell pepper halves into small cubes. Rinse, trim and chop the chile pepper. Heat oil in a pot and sauté everything together for 2-3 minutes. Blanch tomatoes, peel, quarter, core and chop. Add sugar, vinegar and a little water (3-4 tablespoons) to vegetables and simmer for about 15 minutes until slightly creamy. Stir.
For the crab cakes, chop crab meat and remove any shell fragments. Add bread crumbs. Mix together egg, mayonnaise, mustard, parsley and Worcestershire until smooth. Rinse scallions, trim, cut into thin rings and add to mayonnaise mixture. Mix mayonnaise mixture to crabmeat and create a well-moldable mass. Shape into approximately 8-10 small meatballs and fry slowly in butter in a preheated pan until golden brown on both sides (about 8 minutes).
Drain on paper towels. Chop almonds finely, add to the sauce and season with salt and pepper. Serve crab cakes as an appetizer.
