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CRAB CAKES
A delicious treat that is easy to make for any occasion .
Makes twelve 3-ounce (85 g) cakes
20 minutes cooking time
nonstick cookinG spray
Look through crabmeat to make sure there are no shells;
16
(454
)
ounces
G
lump
reserve in refrigerator. Preheat oven to 400°F (200°C). Coat a
crabmeat
baking sheet with nonstick cooking spray.
1
Garlic clove
1
,
red bell pepper
about
Insert the large metal chopping blade into the large work bowl
7
(200
),
ounces
G
cut into
of the Cuisinart
2-
(5
)
inch
cm
pieces
drop the garlic through the small feed tube to chop. Add the
3
,
Green onions
cut into
peppers, green onion and parsley and pulse to coarsely chop,
1-
(2.5
)
inch
cm
pieces
about 10 to 12 pulses.
½
(125
)
cup
ml
parsley
Put the oil into a large skillet placed over medium heat. Cook
1
(5
)
teaspoon
ml
extra
chopped vegetables with salt and pepper until soft, about 5 to
virGin olive oil
¼
(1
)
7 minutes. Remove and reserve in a large mixing bowl.
teaspoon
ml
kosher salt
¼
(1
)
teaspoon
ml
freshly
Once vegetables have cooled slightly, add the crab, eggs,
Ground pepper
breadcrumbs, mayonnaise, Worcestershire, Old Bay, Dijon and
2
,
larGe eGGs
liGhtly beaten
a dash or two of hot sauce if using to the mixing bowl. mix
1
(250
) b
f
cup
ml
asic
resh
thoroughly but carefully, so not to break up the crab too much.
b
(
5)
readcrumbs
paGe
Form mixture into 2-inch (5 cm) round cakes.
½
( 125
)
cup
ml
mayonnaise
Place on prepared baking sheet and bake until crabcakes are
1
(7
)
teaspoon
ml
evenly golden, about 15 to 20 minutes.
w
orcestershire sauce
1½
(7
) o
b
TIP: Substitute cooked fish fillet for the crab to make tasty
teaspoons
ml
ld
ay
seasoninG
fishcakes.
2
(10
) d
-
teaspoons
ml
ijon
Nutritional information per serving (2 crab cakes):
style mustard
,
Calories 123 (33% from fat)
hot sauce
optional
sat. fat 2g
ENTRÉES
33
Approximate preparation time: 10 minutes plus
®
Food Processor. With the machine running,
|
|
|
carb. 11g
pro. 11g
|
|
|
chol. 77mg
sod. 912mg
calc. 54mg
These hearty peppers can also be served as a main course, and are
4
1
2
1
1
1
2
½
2¼
3
5
2
10
|
fat 5g
|
fiber 1g
1
STUFFED ROASTED PEPPERS
delicious with our Simple Tomato Sauce .
Makes 6 peppers
Approximate preparation time: 65 to 70 minutes, including
bake time
nonstick cookinG spray
Preheat oven to 325°F (160°C). Lightly coat a 13 x 9-inch
Garlic cloves
(33 x 23 cm) pan with nonstick cooking spray.
,
larGe red onion
cut into
1-
(2.5
)
inch
cm
pieces
Insert the large metal chopping blade into the medium work
(30
)
bowl of the Cuisinart
tablespoons
ml
nonfat
dry milk
running, drop the garlic through the feed tube to chop. Add
(5
)
teaspoon
ml
fresh
the onion, dry milk, parsley, basil, celery seed, salt and pepper
i
talian parsley
and pulse to chop, about 8 to 10 pulses. Remove work bowl
(5
)
teaspoon
ml
dried basil
and reserve.
(5
)
teaspoon
ml
celery
Insert the large metal chopping blade into the large work bowl.
seed
Add the pork and pulse 10 times, then run machine to finely
(10
)
teaspoons
ml
kosher
chop, about 35 seconds.
salt
(10
)
teaspoon
ml
freshly
Place olive oil in large skillet over medium heat. Once oil is
Ground black pepper
heated, add the onion mixture to the skillet, cook until
(1
)
pounds
kG
pork
softened, about 5 minutes. Stir in the pork and cook until
,
1-
shoulder
cut into
inch
cooked through, about 10 to 15 minutes; reserve. Stir the
2.5
)
cm
pieces
breadcrumbs into meat mixture with eggs; combine well. Fill
(45
)
tablespoons
ml
olive
the peppers equally and place in prepared pan. Bake peppers
oil
in oven until soft and lightly browned, about 40 to 45 minutes.
(145
) (
ounces
G
about
1¼
(300
) )
-
cup
ml
bread
Nutritional information per serving:
, (
5)
crumbs
see recipe paGe
Calories 324 (42% from fat)
larGe eGGs
|
sat. fat 4g
-
medium multi
colored
,
peppers
cored with seeds
removed
s
t
recipe
imple
omato
s
(
10)
auce
paGe
Food Processor. With the machine
®
|
|
|
carb. 20g
pro. 27g
fat 15g
|
|
|
chol. 120mg
sod. 631mg
calc. 81mg
fiber 3g
SIDES
|
34
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