Crab Cakes Chiarello - 11g Carbs, 0g Fiber, 0g Sugar
Found at: www.bettycrocker.
From: Award-winning TV chef Michael Chiarello shares a recipe created
with Progresso crispy panko bread crumbs. Try this restaurant fare you
can easily make at home.
Prep Time: 35 min
Total Time: 1 hour 5 min
Makes: 18 crab cakes
1 1/2 cups Progresso panko crispy bread crumbs
1 cup mayonnaise or salad dressing
2 Tbsp chopped fresh parsley
1 Tbsp finely chopped chives
1 Tbsp lemon juice
2 tsp Dijon mustard
1/8 tsp freshly ground pepper
2 drops red pepper sauce
2 egg yolks
3 cans (6 to 6 1/2 oz each) lump crabmeat, well drained
1 cup Progresso panko crispy bread crumbs
2 Tbsp butter, melted
1 1/2 tsp seafood seasoning (from 6-oz container)
1. Heat oven to 425 degrees F. In medium bowl, mix 1 1/2 cups bread
crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper,
pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
2.Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
3.In medium bowl, mix remaining ingredients. Dip crab cakes into crumb
mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with
sides.
4.Bake both pans on separate oven racks 12 to 15 minutes, turning patties
once after 6 minutes, until golden brown. Serve warm.
Substitution - -
No fresh herbs? Use 2 teaspoons dried parsley for the 2 tablespoons fresh
and 1 teaspoon dried chives for the tablespoon fresh chives.
Serving Size: 1 Crab Cake
Makes: 18 crab cakes
Nutrition per Serving:
190 Calories, 120 Calories from Fat, 13g Total Fat, 2 1/2g Saturated Fat,
0g Trans Fat, 50mg Cholesterol, 250mg Sodium, 11g Total Carbs,
0g Dietary Fiber, 0g Sugars, 6g Protein
Percent Daily Value*:
Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 2%
Exchanges: 1 Starch, 0 Other Carbohydrate, 0 Vegetable, 1/2 Lean Meat,
2 Fats
Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
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