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Add a photoServe with Pineapple/Mango/Avocado/Corn Salsa
Ingredientes
- 2 tablespoons mayonnaise
- 2 teaspoons chopped fines herbs
- 1 1/4 teaspoons Creole seasoning
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 1 teaspoon Creole mustard
- 1/8 cup soft bread crumbs
- 1 pound fresh jumbo crabmeat, drained
- ¼ cup diced peppers (tri-color)
- 1 tablespoon minced green onions (shallots)
- 1 teaspoon minced garlic
- Tabasco Sauce (few drops)
Direcciones
- Combine mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, shallots, garlic, tri-color peppers and Creole mustard. Gently stir in the breadcrumbs and crabmeat. Do not break up crab lumps. Shape mixture using a 2 ½ inch ring mold. Spray a large non-stick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 184 | |
| Calories from Fat 67 | 36% |
| Total Fat 7.52g | 9% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 468mg | 20% |
| Potassium 470mg | 13% |
| Total Carbs 3.85g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.62g | 0% |
| Protein 23.96g | 38% |
