Crab Cakes with Tartar Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 14.4 mg | (120 %) | ||
| Vitamin K | 38.2 μg | (64 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 555 mg | (14 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 199 μg | (100 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 309 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the Tartar Sauce
- 1 egg
- 1 shallot
- 4 Tbsps Mayonnaise
- 1 Tbsp Caper
- 2 small Pickled cucumbers
- 1 tsp Mustard
- salt
- freshly ground black peppers
- 1 Tbsp scallions
- For the Crab Cakes
- 600 grams fresh Crabmeat
- 1 egg white
- 4 Tbsps minced parsley
- 2 scallions
- 1 garlic clove
- 1 chili pepper
- breadcrumbs
- salt
- freshly ground black peppers
- vegetable oil (for frying)
Preparation steps
For the tartar sauce: Hard cook the egg, peel, and chop fine. Peel the shallot and mince fine. Drain and chop the capers. Dice the pickled cucumber fine. In a bowl, stir together the mayonnaise with the capers, pickled cucumber, egg, and mustard. Season with salt and pepper and then stir in chopped chives.
For the crab cakes: Mince the crab meat very fine and combine with 2 tablespoons parsley and the egg white in a bowl.
Rinse and trim the scallions and chop very fine. Peel garlic and mince. Cut the chile in half and remove the stem, seeds, and ribs; chop very fine. Add the scallions, garlic, and chile to the crab meat and blend well. Season with salt and pepper. Add enough of the breadcrumbs to make a firm dough. Shape into small cakes.
In a skillet, heat the oil over high heat. Add the crab cakes, working in batches if necessary, and cook on both sides until golden brown, about 2 to 3 minutes on each side. Drain on paper towels.
Serve the crab cakes at once with the sauce.
