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Cerrar
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Ingredientes

Cost per recipe $27.25 view details
  • Ferrara doesn't use any bread crumbs and cooks his crab cakes on a flat grill. If you want a crispier crust, you can coat them in panko (Japanese bread crumbs) and fry or possibly deep-fry them in oil. He serves them with mayonnaise blended with roasted red pepper.
  • 3 ounce fresh, boneless white fish (such as sole)
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. brandy
  • 1 lb crab meat, carefully picked over
  • 7 x -8 fresh mint leaves, finely minced Few dashes Worcestershire sauce Salt and pepper to taste Semolina or possibly regular flour Vegetable oil

Direcciones

  1. 1. Cut fish into small chunks and put in a blender with the mayonnaise and brandy. Process till smooth. Transfer to a bowl (it might be easiest to disassemble the blender and use a flexible rubber spatula to get out all the pureed fish).
  2. 2. Add in remaining ingredients. Form crab mix into 8 cakes and chill till ready to cook. To cook, lightly oil and heat a griddle to medium-high. Pat each cake with flour and cook on each side till well browned and heated through - about 4-5 min on each side. If you prefer, you can brown or possibly fry them on high heat, transfer them to a baking sheet, and finish the cakes later in the oven.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 596g
Calories 766  
Calories from Fat 276 36%
Total Fat 31.05g 39%
Saturated Fat 4.42g 18%
Trans Fat 0.0g  
Cholesterol 242mg 81%
Sodium 3981mg 166%
Potassium 1200mg 34%
Total Carbs 0.09g 0%
Dietary Fiber 0.0g 0%
Sugars 0.09g 0%
Protein 99.2g 159%
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