Cuisinart FP-14DC manual Crab Cakes, Delicious treat that is easy to make for any occasion

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Crab Cakes

A delicious treat that is easy to make for any occasion..

nonstick cooking spray

16ounces lump crabmeat

1garlic clove

1red bell pepper, about 7 ounces, cut into 2-inch pieces

3green onions, cut into 1-inch pieces

½cup parsley

1teaspoon extra virgin olive oil

¼teaspoon kosher salt

¼teaspoon freshly ground pepper

2large eggs, lightly beaten

1cup Basic Fresh

Breadcrumbs (page 5)

½cup mayonnaise

1teaspoon Worcestershire sauce

1½ teaspoons Old Bay seasoning

2teaspoons Dijon-style mustard

hot sauce, optional

Makes twelve 3-ounce cakes

Approximate preparation time: 10 minutes plus 20 minutes cooking time

Look through crabmeat to make sure there are no shells; reserve in refrigerator. Preheat oven to 400°F. Coat a baking sheet with nonstick cooking spray.

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. With the machine running, drop the garlic through the small feed tube to chop. Add the pepper, green onions and parsley and pulse to coarsely chop, about 10 to 12 pulses.

Put the oil into a large skillet placed over medium heat. Cook chopped vegetables with salt and pepper until soft, about 5 to 7 minutes. Remove and reserve in a large mixing bowl.

Once vegetables have cooled slightly, add the crab, eggs, breadcrumbs, mayonnaise, Worcestershire, Old Bay, Dijon and a dash or two of hot sauce if using to the mixing bowl. Mix thoroughly but carefully, so not to break up the crab too much. Form mixture into 2-inch round cakes.

Place on prepared baking sheet and bake until crabcakes are evenly golden, about 15 to 20 minutes.

TIP: Substitute cooked fish fillet for the crab to make tasty fish cakes.

Nutritional information per serving (2 crab cakes):

Calories 123 (33% from fat) carb. 11g pro. 11g fat 5g sat. fat 2g chol. 77mg sod. 912mg calc. 54mg fiber 1g

46ENTRÉES

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