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Ingredientes
- 15 x Sonoma dry tomato halves
- 1 c. Boiling water
- 1/2 c. Plus 1/3 C mayonnaise, (regular or possibly reduced-fat), divided
- 1 tsp Chopped garlic
- 1 x Chipotle peppers (packed in adobo sauce), seeded and chopped (up to 2)
- 1 Tbsp. Fresh lemon or possibly lime juice
- 1 x Egg, beaten
- 1/2 c. Diced red onion
- 2 Tbsp. Minced fresh cilantro, plus cilantro sprigs for garnish, optional
- 2 tsp Worcestershire sauce
- 1 lb Lump crabmeat or possibly imitation crab, shredded
- 1/2 c. Fresh bread crumbs
- Â Â Salt and freshly grnd pepper, to taste
- 1 Tbsp. Vegetable oil, (1 to 2) (up to 2)
Direcciones
- Combine tomatoes and water in small bowl to rehydrate for 10 min.
- Drain well. Mince 4 softened tomato halves; chop remaining ones, keeping separate. In small bowl, blend chopped tomatoes, 1/2 c. mayonnaise, garlic, chipotles and lemon juice. Cover and chill till serving time.
- In large bowl, combine minced tomatoes, 1/3 c. mayonnaise, egg, onion, minced cilantro and Worcestershire sauce. Fold in crab and bread crumbs . Season with salt and pepper. Form into 8 cakes.
- Heat oil in large nonstick skillet over medium-high heat. Saute/fry cakes till lightly browned on both sides, about 3 min per side. Serve crab cakes with a dollop of aioli and garnish with cilantro I sprigs.
- Makes 4servings.
- NOTES : Winner of 1997's annual Sonoma Dry tomatoes and McCall's Magazine Recipe Contest. For a copy of all winning recipes, visit
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 4 servings | |
| Calories 703 | |
| Calories from Fat 538 | 77% |
| Total Fat 60.87g | 76% |
| Saturated Fat 8.56g | 34% |
| Trans Fat 0.09g | |
| Cholesterol 147mg | 49% |
| Sodium 863mg | 36% |
| Potassium 535mg | 15% |
| Total Carbs 12.82g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.72g | 2% |
| Protein 26.72g | 43% |
