Crab cakes are usually made with immitation crabmeat, and Ive never seen that available at convenience stores, but I almost always see canned crab available. I have also never made crab cakes before, but I have ordered it at many a resturaunt, and have come to realize that what is mixed in with the crab, attributes to a lot of the flavor and texture.
Crab meat provides mutltipe essential nutrients. It is particularly rich in vitamin B12, which, along with other other B vitamins, helps to convert food into energy. Crab meat also contains 20% of the RDA for phosphorus, essential to strong bones, and 40% for the trace mineral selenium, which acts as an antioxidant and helps with thyroid function and immunity. Most important, 3 oz of crab provides between 16-20 grams of protein, and that is essential to help a body maintain muscle and create cells.
serves 4-6
Ingredients
2 can 6 ounces crabmeat $3.98
1 egg .15
1 tablespoon olive oil .60
1 tablspoon mayonaise .20
1 tsp dijon mustard.05
1 tablespoon dried parsley .10
1 tsp paprika .05
1 tsp garlic powder .05
2 slices bread.20
6 wholewheat crackers .15
toast bread in toaster, or bake in a preheated oven at 350 for 10 minutes
in bowl combine: crab, egg, 1/2 tablespoon olive oil, mayo, mustard, parsley, paprika, parlic powder and mix all together
crush crackers and bread in blender or by hand
add to crab mixture
Form into mini cakes 8-12, depending on how small or large you want them.
heat remaining oil in skillet, place crabcakes in skillet on medium and cook for atleast 5 minutes on each side, until golden brown
serve
No comments:
Post a Comment