Friday, November 25, 2016

Crab Cakes With Spicy Cream

Ingredients for 4 servings

¼ cup finely chopped fresh cilantro leaves, plus 18 whole cilantro leaves
1/3 cup nonfat, plain Greek-style thickened yogurt
½ teaspoon salt
1 cup of Panko breadcrumbs, or regular unseasoned breadcrumbs
1 jalapeno pepper, finely diced
1 large egg, beaten to mix
1 medium green bell pepper, finely diced
1 pound of crab claw meat, picked over
1 tablespoon finely grated fresh ginger root
1 teaspoon finely grated lime zest
1 teaspoon hot chili-garlic sauce, such as Sriracha, plus more to taste
2 cloves of garlic
2 scallions, thinly sliced, green and white parts
2 tablespoons fresh lime juice
2 teaspoons canola oil
3 tablespoons canola mayonnaise
Canola oil cooking spray


Preheat the oven to 425°. Spray a baking sheet with canola oil cooking spray.

Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.

In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, ½ cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.

Put the remaining ½ cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.

Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.

To serve, top each crab cake with about ½ teaspoon of the spicy cream and one cilantro leaf.

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