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Ingredientes
- 1/4 c. unsalted butter - (1/2 stick) melted, cooled
- 4 lrg Large eggs beaten lightly
- 6 Tbsp. lowfat sour cream
- 1/4 c. chopped fresh flat-leaf parsley leaves
- 2 Tbsp. fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp salt or possibly to taste
- 1/4 tsp cayenne or possibly to taste
- 2 lb lump crab meat picked over
- 2 c. fine fresh bread crumbs
- 1/3 c. cornmeal
- 1/2 c. vegetable oil Tarragon Tartar Sauce (see recipe) Lemon wedges
Direcciones
- In a bowl whisk together the butter, the Large eggs, the lowfat sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently.
- Form 1/2-c. measures of the mix into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and refrigeratethem, covered with plastic wrap, for at least 1 hour or possibly overnight.
- In a large heavy skillet heat the oil over moderately-high heat till it is warm but not smoking and in it saute/fry the crab cakes in batches, turning them once, for 3 to 4 min on each side, or possibly till they are golden brown, transferring them as they are cooked to paper towels to drain. Keep the crab cakes hot on another baking sheet in a 200 degree oven.
- Serve the crab cakes with the Tarragon Tartar Sauce and the lemon wedges.
- This recipe yields 12 crab cakes, 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 6 servings | |
| Calories 467 | |
| Calories from Fat 153 | 33% |
| Total Fat 17.31g | 22% |
| Saturated Fat 8.1g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 300mg | 100% |
| Sodium 1029mg | 43% |
| Potassium 750mg | 21% |
| Total Carbs 34.52g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.34g | 2% |
| Protein 41.08g | 66% |
