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Ingredientes
- 1 tsp Extra virgin olive oil
- 3 Tbsp. Chopped red pepper
- 3 Tbsp. Chopped yellow pepper
- 1/4 c. Chopped red onion
- 1 Tbsp. Chopped fresh chives
- 2 tsp Chopped dill
- 2 tsp Tobasco sauce
- 12 ounce Fresh lump crab meat, cartilage removed
- 1 x Egg, beaten
- 1/2 c. Fresh bread crumbs
- 1/4 c. Dry white wine
- 1/4 c. Chopped red onion
- 4 x Roasted red bell peppers
- 2 x Cloves garlic
- 1/2 c. Evaporated skim lowfat milk
- 2 tsp Fines herbes Fresh grnd pepper
Direcciones
- Heat the oil in a skillet over medium heat. Add in the peppers and onion and saute/fry for five min. Remove from the heat. Add in the chives, dill, and warm pepper sauce.
- Add in the crabmeat and mix well. Add in the egg and bread crumbs. Shape into small patties and place in the refrigerator while you prepare the sauce.
- Heat the wine in a skillet over the medium-high heat. Add in the onion and saute/fry for five min. Add in the roasted peppers and saute/fry for five min.
- Add in the garlic and saute/fry for two min.
- Remove the mix from the skillet and pour into a blender. Add in the evaporated skim lowfat milk, fines herbes, and pepper and puree. Keep the mix hot on a low flame in a sauce pan.
- Place the crab cakes on a non-stick cookie sheet and broil, turning once, for a total of 10 min. Serve the crab cakes on a platter with a dish of the hot sauce in the center.
- * This dish is high in sodium.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 6 servings | |
| Calories 167 | |
| Calories from Fat 37 | 22% |
| Total Fat 4.13g | 5% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 587mg | 24% |
| Potassium 403mg | 12% |
| Total Carbs 15.06g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 6.56g | 4% |
| Protein 14.9g | 24% |
