Crab Cakes - Cuisinart Mini-Prep Plus Instruction/Recipe Booklet

½ teaspoon kosher salt
⁄ teaspoon ground ginger
1
8
½ teaspoon paprika
3 to 4 whole cloves
Place all spices in the bowl of the Cuisinart
process until finely ground, about 0 seconds.
Use immediately or contain in a sealed glass jar. Store in a dry, cool place.
Makes about eight crab cakes
16 ounces lump crab meat
1 teaspoon extra virgin olive oil
1 medium red bell pepper, cut into small dice
1 jalapeño pepper, seeded and finely chopped
3 green onions, chopped (approximately
1 garlic clove, finely chopped
¼ teaspoon kosher salt
1 egg, lightly beaten
1½ cups panko breadcrumbs plus extra for dredging
½ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
1½ teaspoons homemade crab seasoning (preceding recipe)
hot sauce (optional)
1 tablespoon vegetable oil
Look through crabmeat to make sure there are no shells or cartilage. Reserve in refrigerator.
Place the olive oil in a 10-inch skillet and place over medium heat. Add the peppers and onion
and sweat for at least 5 minutes until the vegetables soften slightly. Stir in the garlic and salt
and cook for another 5 minutes. Remove the vegetables from the heat and allow them to cool
for a few minutes. Once the vegetables are cool to the touch add them to the crabmeat. To
the mixture add the egg, panko, mayonnaise, Worcestershire, Dijon, and crab seasoning, and
dash or two of hot sauce if desired. Very gently mix all ingredients together. The best way to
mix the crab mixture is with clean hands; however, you can mix with a spoon. It is important
to mix carefully to keep the crabmeat intact.
From the mixture form ¼-cup oval cakes with your hands and place them on a clean plate,
separating the layers of patties with wax paper. Cover with plastic and refrigerate for 1 hour
before sautéing.
Place a Cuisinart nonstick skillet over medium high heat and add the oil. Dredge the crab
cakes in remaining panko crumbs. When oil is hot, sauté crab cakes in batches, approximately
3 to 5 minutes per side. Crab cakes should be a deep golden brown on each side.
Serve immediately. Lemon wedges make a nice accompaniment.
sat. fat 2g • chol. 90mg • sod. 500mg • calc. 106mg • fiber 1g

Crab Cakes

Nutritional information per crab cake:
Calories 220 (41% from fat) • carb. 17g • pro. 15g • fat 10g
Spice & Nut Grinder. Pulse 5 times and then
®
⁄
-½ cup)
1
3
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