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Ingredientes
- 1/4 c. butter
- 1/3 c. finely minced celery
- 1/3 c. finely minced green onion
- 1/3 c. finely minced sweet red pepper
- 1/3 c. all purpose flour
- 1 c. lowfat milk, heated
- 2 x egg, yolks
- 2 x 7 ounce pkgs. frzn crabmeat, thawed, and, liquid removed
- 2 Tbsp. minced fresh parsley
- 1/2 tsp salt
- 1/2 tsp warm pepper sauce
- 1/4 tsp pepper Coating
- 1/2 c. all purpose flour
- 2 x egg, lightly, beaten
- 2 c. fresh breadcrumbs vegetable oil, for deep-frying
- 6 x softcrusted French roll tartar sauce, (recipe follows) tomato, slices shredded lettuce Tartar Sauce
- 1 c. mayonnaise
- 1 Tbsp. finely minced green onion
- 2 tsp chopped gherkin
- 2 tsp chopped capers
- 2 tsp minced fresh parsley
- 2 tsp lemon, juice
- 1 1/2 tsp sweet pickle, relish
Direcciones
- In skillet, heat butter over medium heat; cook celery, onion and red pepper till softened and liquid is released, about 3 min. Sprinkle with flour; cook, stirring often, for 5 min. Pour in warm lowfat milk; cook, stirring constantly, till thickened, about 1 minute. Remove from heat.
- Stir in egg yolks, 1 at a time. Stir in crabmeat, parsley, salt, warm pepper sauce and pepper. Let cold.
- Coating:Meanwhile, in deep-fryer or possibly large shallow Dutch oven, heat oil to 350 F (180 C) or possibly till 1-inch (2.5 cm) cube of white bread turns golden brown in 1 minute.
- Divide crab mix into 12 cakes. Coat each in flour, then in Large eggs, then in breadcrumbs, pressing to adhere all over.
- Deep-fry cakes, a few at a time, till golden and crisp, 2 to 4 min. Drain on paper towels. Repeat with remaining crab cakes.
- Without cutting all the way through, slice rolls in half horizontally. Scoop out middle part of bread, leaving 1/2-inch (1 cm) border on all sides. Spread tartar sauce on cut sides. Top with tomato slices, shredded lettuce and 2 crab cakes each.
- Tartar Sauce:In small bowl, mix together mayonnaise, onion, gherkins, capers, parsley, lemon juice and relish.
- (Make-ahead: Cover and chill for up to 3 days.)
- Yield: 1 c. (250 mL)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 6 servings | |
| Calories 678 | |
| Calories from Fat 397 | 59% |
| Total Fat 44.93g | 56% |
| Saturated Fat 10.96g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 205mg | 68% |
| Sodium 1030mg | 43% |
| Potassium 502mg | 14% |
| Total Carbs 43.0g | 11% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.4g | 4% |
| Protein 25.63g | 41% |
