Crab Cakes - Cuisinart FP-1300WS SERIES Instruction And Recipe Booklet

Chopping all the mix-ins for crab cakes takes no time in the food processor.
n
onstick cooking spray
16
ounces lump crabmeat
1
garlic clove
1
red bell pepper
2-
cut into inch pieces
3
green onions
pieces
½
cup fresh parsley leaves
loosely packed
1
teaspoon extra virgin olive oil
¼
teaspoon kosher salt
¼
teaspoon freshly ground
black pepper
2 ,
large eggs
1
cup plain breadcrumbs
24
page for recipe
½
cup mayonnaise
1 w
teaspoon
sauce
1½
teaspoons seafood seasoning
2 d
teaspoons
h ,
ot sauce optional
t
artar sauce
l
emon wedges

CRAB CAKES

,
peeled
,
seeded and
, 1-
cut into inch
,
lightly beaten
,
see
orcestershire
ijon mustard
,
for serving
,
for serving
APPETIZERS, SNACKS & DRINKS
Makes 8 crab cakes
1. Pick through crabmeat to make sure there are no
shells; reserve in refrigerator. Preheat oven to 400°F.
Line a baking sheet with aluminum foil. Spray with
nonstick cooking spray. Set aside.
2. Insert the Small Chopping Blade into Small Work
Bowl. With the food processor running on High, drop
the garlic through the small feed tube to finely chop.
Add the pepper, green onions and parsley and pulse
to coarsely chop, about 10 to 12 times.
3. Put the oil into a large skillet placed over medium
heat. Cook chopped vegetables with salt and pepper
until soft, about 5 to 7 minutes. Remove and reserve
in a large mixing bowl.
4. Once vegetables have cooled slightly, add the
reserved crab, eggs, breadcrumbs, mayonnaise,
Worcestershire, seafood seasoning, mustard and a
dash or two of the hot sauce, if using, to the mixing
bowl. Mix thoroughly but carefully by hand, so not to
break up the crabmeat too much.
5. Form crabmeat mixture into 8 round cakes. Place on
prepared baking sheet and bake until crab cakes are
evenly golden on each side, about 8 to 10 minutes
per side.
6. Serve immediately with prepared tartar sauce if
desired, and with a lemon wedge.
Nutritional information per crab cake:
Calories 186 (57% from fat) | carb. 12g | pro. 8g | fat 12g
sat. fat 2g | chol. 87mg | sod. 652mg | calc. 128mg | fiber 0g
44