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Friday, November 20, 2015

Tangy Crab Cakes

Course Main Dishes
Prep. Time 15 mins
Cooking Time 6 - 8 mins
Yields 4 servings

1 cup (224 g) drained canned corn nibblets
1 cup (250 ml) drained canned crabmeat
2 egg yolks
2/3 cup (87 g) all-purpose flour
1/3 cup + 1 tbsp (90 mL) milk
1 carrot, grated
1 zucchini, grated
4 green onions, chopped
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) lemon juice
1/4 tsp (1 ml) crushed hot pepper
1/2 tsp (2 ml) ground coriander
2 egg whites, beaten until stiff but not dry
Sour cream

Tangy Salsa:
3 large tomatoes, seeded and chopped
1/2 red onion, chopped
1/2 green bell pepper, trimmed and chopped
2 tbsp (30 ml) olive oil
Juice of one lime
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) ground coriander

In large bowl, mix first three ingredients. Stir in flour with fork. Gradually stir in milk. Mix well until smooth. Add remaining ingredients, except sour cream. Season to taste with salt and pepper.

In large skillet, heat oil and pour in spoonfuls of batter, 4 at a time (as for small pancakes). Cook for 3 to 4 minutes on each side or until golden brown. Remove from skillet and pat dry with paper towel. Set aside and keep warm. Repeat process to obtain 8 cakes.

Serve 2 cakes per person. Serve with small green salad, Tangy Salsa and sour cream.

Tangy Salsa:
In bowl, mix well all ingredients. Season to taste with salt and pepper. Let stand for 1 hour at room temperature to bring out flavour. Refrigerate.

Per serving
Energy: 330 Calories
Protein: 15 g
Carbohydrate: 41 g
Calcium: 9 % / 99 mg
Fat: 14 g

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