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Ingredientes
- 1/2 c. Red bell pepper, chopped (about 1 small)
- 1 tsp Vegatable oil
- 1/3 c. Mayonnaise
- 1 lrg Egg yolk
- 1Â 1/2 Tbsp. Stone-grnd mustard
- 1 tsp Fresh lemon juice, (1 to 2)
- 3/4 tsp Dry tarragon, crumbled
- 1 lb Jumbo lump crab meat -picked over
- 1Â 1/2 c. Panko, Japanese bread crumbs
- 1/2 stk unsalted butter, melted(1/4 c.), for cooking
- 1/4 c. Mayonnaise
- 2Â 1/2 tsp Stone-grnd mustard
- 1/4 tsp Fresh lemon juice or possibly to taste
Direcciones
- MAKE THE CRAB Mix: In a small non-stick skillet saute/fry bell pepper in oil over moderately high heat, stirring 2 min, or possibly till softened and golden brown. In a bowl whisk together mayonnaise, yolk, mustard, lemon juice, tarragon and bell pepper. Add in crab and stir in gently but thoroughly. Salt and pepper to taste. Refrigeratecrab mix, covered for at least 1 hour and up to 1 day.
- MAKE THE CRAB CAKES: Preheat oven to 350 degrees F. In a large shallow baking pan spread panko in an even layer. Toast panko, stirring occasionally, till golden brown, about 10 min, and cold. (Panko may be toasted 1 week ahead and kept in an airtight container at room temperature.) Form rounded tsp. of crab mix into slightly flattened 1-inch rounds and gently coat with panko, transferring to a shallow baking pan. Refrigeratecrab cakes, loosely covered with wax paper, at least 2 hrs and up to 4.
- MAKE THE MUSTARD MAYONNAISE: In a small bowl whisk together mayonnaise, mustard and lemon juice. (Mayonnaise may be made 3 days ahead and chilled, covered.)
- TO COOK: Preheat oven to 450 degrees F. Drizzle a scant 1/4 tsp. of the melted butter on each crab cake and bake in middle of oven till crisp and cooked through, about 15 min. Serve crab cakes with mustard mayonnaise.
- Makes about 42 miniature crab cakes.
- NOTES : You can make larger cakes and serve as a main dish if you wish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 10 servings | |
| Calories 255 | |
| Calories from Fat 154 | 60% |
| Total Fat 17.46g | 22% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 379mg | 16% |
| Potassium 226mg | 6% |
| Total Carbs 12.4g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.36g | 1% |
| Protein 12.01g | 19% |
