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Spicy Crab Cakes with Minted Pineapple Salsa
Both components of this crab cake recipe can be made ahead of serving time; in fact, it's best to make them ahead to allow the flavors to blend. Make the salsa and refrigerate as directed in step 1. Make the crab cake patties through step 2. Cover and refrigerate until about 20 minutes before serving.
    Salsa:
  • 1 tablespoon dark brown sugar
  • 1 tablespoon ketchup
  • 2 teaspoons white wine vinegar
  • 2 teaspoons green jalapeño pepper sauce
  • 1/4 teaspoon black pepper
  • 1 can (20 ounces) juice-packed crushed pineapple, drained, 1/4 cup juice reserved
  • 1 red bell pepper, finely diced
  • 1/2 cup chopped fresh mint

    Patties:
  • 1/2 pound lump crabmeat, picked over to remove any cartilage
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon crushed red pepper flakes
  • 3 tablespoons plain dried bread crumbs
  • 1/4 teaspoon salt
  • 2 egg whites
  • 4 teaspoons olive oil
  • 1/4 cup flour

1. In small bowl, combine brown sugar, ketchup, vinegar, jalapeño pepper sauce, black pepper, and reserved 1/4 cup pineapple juice, stirring to dissolve sugar. Add pineapple, bell pepper, 6 tablespoons of mint, and black pepper. Cover and refrigerate until serving time.

2. In large bowl, combine crabmeat, basil, red pepper flakes, bread crumbs, salt, and remaining 2 tablespoons mint. In separate bowl, beat egg whites to stiff peaks. Fold egg whites into crabmeat mixture. Shape into 12 patties, each about 3/4-inch thick.

3. In large nonstick skillet, heat 2 teaspoons of oil over medium heat. Dredge crab cakes in flour, shaking off excess. Add half of the cakes to pan and cook 3 minutes per side, or until golden brown and cooked through. Transfer to a plate and repeat with remaining crab cakes and 2 teaspoons oil.

4. Serve crab cakes with pineapple salsa on the side.


Nutritional Information
Per serving: 264 calories, 6.1g total fat, 0.8g saturated fat, 3.6g monounsaturated fat, 0.9g polyunsaturated fat, 3.1g dietary fiber, 16g protein, 38g carbohydrate, 30mg cholesterol, 939mg sodium.
Good source of: copper, manganese, selenium, vitamin B12, vitamin C, zinc.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35