Crab Cakes with Tomato-Ginger Chutney
Nutritional values
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 740 mg | (19 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 103 μg | (52 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the crab cakes
- 150 grams crusts removed white bread (crumbled)
- 300 grams Crabmeat (canned (alternatively also fresh shrimp tails)
- 1 tsp mustard powder
- 1 tsp Worcestershire sauce
- 1 Tbsp Mayonnaise
- 2 small shallots (finely diced)
- 1 Tbsp salt
- freshly ground peppers
- sunflower oil
- 100 grams Corn flakes
Preparation steps
For the crab cakes: Rinse and drain the crabmeat and chop finely.
In a bowl, combine the bread crumbs, mustard, Worchestershire sauce, mayonnaise and shallot. Add the egg, salt and pepper and mix well.
Shape the crab mixture into 12 small, flat cakes, cover and refrigerate1 hour. Place the cornflakes in a bag, close the bag and roll with a rolling pin to fine crumbs. Dredge the cakes in the cornflakes, pressing to adhere.
Pour the oil into a deep skillet to a depth of about 1-inch and working in batches fry the crab cakes until golden brown on both sides. Drain on paper towels.
For the tomato-ginger chutney: Rinse the tomatoes, halve, remove seeds and cut into small cubes. Peel and finely grate the ginger. In a bowl, mix together the tomatoes, ginger, salt, parsley, oil and pepper and refrigerate overnight.
Serve the crab cakes with a dollop of tomato chutney.
