Tangy Crab Cakes
This is the Tangy Crab Cakes recipe.
- Prep: 15 min
- Cooking: 6 min - 8 min
Ingredients
- 1 cup (250 mL) drained canned corn nibblets
- 1 cup (250 mL) drained canned crabmeat
- 2 egg yolks
- 2/3 cup (160 mL) 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
- Salt and pepper to taste
- 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
- Salt and pepper to taste
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Preparation
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.
Tips
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Nutritional information
Per serving| Energy: | 330 Calories |
| Protein: | 15 g |
| Carbohydrate: | 41 g |
| Fat: | 14 g |
| (% DV*) | |
|---|---|
| Calcium: | 9 % / 99 mg |
