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Ingredientes
- 2 lrg Dungeness crab
- 2 Tbsp. butter
- 1/2 c. minced onion
- 2 Tbsp. medium curry pwdr
- 2 Tbsp. finely chopped ginger
- 1 c. minced fresh coriander leaves
- 2/3 c. coconut lowfat milk
- 1/2 c. fresh breadcrumbs, for forming the crab cakes
- 4 x Large eggs
- 1 c. flour
- 2 c. Japanese panko breadcrumbs, for coating the crab cakes
- 1 c. vegetable oil, for frying
- 1 x salt and pepper, to taste
Direcciones
- Bring a large pot water to a boil.
- Boil crabs for 10 min. Lift out the crabs and cold.
- Pull back the shell of the body and throw away the feathery gills.
- Crack the legs and pull the crabs apart.
- Take out all the meat. You should have approximately 2 c..
- Heat the butter in a medium saute/fry pan on medium heat and add in the onion.
- Saute/fry onion till starting to brown, about 3 to 5 min.
- Stir in the curry pwdr and ginger and continue to saute/fry, about 3 to 5 min longer.
- Set aside to cold.
- Combine crabmeat, onion mix, coriander, coconut lowfat milk, fresh breadcrumbs and 2 of the Large eggs in a large bowl.
- Refrigeratefor at least 1 hour or possibly overnight in the refrigerator.
- If mix is too loose, add in some more fresh breadcrumbs. Form mix into 6 cakes.
- Beat remaining 2 Large eggs in a medium bowl.
- Heat the vegetable oil in a large shallow pan on high heat till shimmering.
- Dredge the cakes in the flour, the egg, then the panko breadcrumbs.
- Cook the crab cakes in 2 batches so the pan is not overcrowded.
- Cook the crab cakes 3 to 5 min per side or possibly till golden.
- Season to taste.
- Yield is 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 6 servings | |
| Calories 772 | |
| Calories from Fat 447 | 58% |
| Total Fat 50.79g | 63% |
| Saturated Fat 8.35g | 33% |
| Trans Fat 0.94g | |
| Cholesterol 181mg | 60% |
| Sodium 571mg | 24% |
| Potassium 591mg | 17% |
| Total Carbs 59.66g | 16% |
| Dietary Fiber 9.5g | 32% |
| Sugars 3.99g | 3% |
| Protein 24.03g | 38% |
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