Crab Cakes - Cuisinart FP-14BK - Elite Food Processor Instruction Booklet

A delicious treat that is easy to make for any occasion.
NONSTICK COOKING SPRAY
16 (454
OUNCES
CRABMEAT
1
GARLIC CLOVE
1
RED BELL PEPPER
7 (200
OUNCES
2- (5
INCH CM
3
GREEN ONIONS
1- (2.5
INCH
½ (125
CUP ML
1 (5
TEASPOON
VIRGIN OLIVE OIL
¼ (1
TEASPOON
¼ (1
TEASPOON
GROUND PEPPER
2
LARGE EGGS
1 (250
CUP ML
B
READCRUMBS
½ ( 125
CUP ML
1 (7
TEASPOON
W
ORCESTERSHIRE SAUCE
1½
TEASPOONS
SEASONING
2
TEASPOONS
STYLE MUSTARD
,
HOT SAUCE
ENTRÉES
33

CRAB CAKES

)
G LUMP
,
ABOUT
),
G CUT INTO
)
PIECES
,
CUT INTO
)
CM PIECES
)
PARSLEY
)
ML EXTRA
)
ML KOSHER SALT
)
ML FRESHLY
,
LIGHTLY BEATEN
) B F
ASIC RESH
( 5)
PAGE
)
MAYONNAISE
)
ML
(7 ) O B
ML LD AY
(10 ) D -
ML IJON
OPTIONAL
Makes twelve 3-ounce (85 g) cakes
Approximate preparation time: 10 minutes plus
20 minutes cooking time
Look through crabmeat to make sure there are no shells;
reserve in refrigerator. Preheat oven to 400°F (200°C). Coat a
baking sheet with nonstick cooking spray.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart ® Food Processor. With the machine running,
drop the garlic through the small feed tube to chop. Add the
peppers, green onion and parsley and pulse to coarsely chop,
about 10 to 12 pulses.
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.
Once vegetables have cooled slightly, add the crab, eggs,
breadcrumbs, mayonnaise, Worcestershire, Old Bay, Dijon and
a dash or two of hot sauce if using to the mixing bowl. Mix
thoroughly but carefully, so not to break up the crab too much.
Form mixture into 2-inch (5 cm) round cakes.
Place on prepared baking sheet and bake until crabcakes are
evenly golden, about 15 to 20 minutes.
TIP: Substitute cooked fi sh fi llet for the crab to make tasty
fi shcakes.
Nutritional information per serving (2 crab cakes):
Calories 123 (33% from fat)
|
sat. fat 2g chol. 77mg
| |
carb. 11g pro. 11g
| |
sod. 912mg calc. 54mg
| |
fat 5g
|
fi ber 1g