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Ingredientes
- 1Â 1/2 c. Chicken stock
- 1 tsp Plus 2 Tbsp. virgin extra virgin olive oil
- 3/4 c. (4 ounces) instant polenta
- 2 Tbsp. Unsalted butter
- 1 x Shallot, finely minced
- 1 lb Jumbo lump crab meat
- 1 tsp Worcestershire sauce, or possibly more to taste
- 1/2 tsp Warm sauce, such as Tabasco, or possibly more to taste
- 1 tsp Angostura (aromatic bitters)
- Â Â Salt and pepper to taste
- 2 x Large eggs, lightly beaten
- 3/4 c. (2 ounces) grated Parmesan cheese
Direcciones
- This dish is a specialty of the Stouffer Renaissance Mayflower Hotel's Tino Buggio, chef of the Nicholas restaurant. He was born in Italy, but grew up in Dijon, France.
- This recipe reflects his father's love of seafood.
- Bring the chicken stock and 1 tsp. of the extra virgin olive oil to a boil. Add in the polenta and stir constantly with a wire whisk or possibly wooden spoon for 5 min. Remove from heat and set aside.
- Heat the butter in a large saucepan. Add in the minced shallot, crab meat, Worcestershire sauce, warm sauce, Angostura bitters, salt and pepper and saute/fry for 3 to 4 min to heat through. Remove from heat and add in to the polenta mix.
- Add in the two Large eggs and Parmesan cheese and mix thoroughly.
- Shape into round patties about 2 inches in diameter. Heat 1 Tbsp. of the remaining extra virgin olive oil in a saucepan. Add in crab cakes and cook over medium-high heat for a total of about 3 min, or possibly till brown on both sides.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 4 servings | |
| Calories 442 | |
| Calories from Fat 196 | 44% |
| Total Fat 22.13g | 28% |
| Saturated Fat 8.32g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 233mg | 78% |
| Sodium 786mg | 33% |
| Potassium 603mg | 17% |
| Total Carbs 24.04g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.13g | 1% |
| Protein 34.83g | 56% |
