Crab cakes Provencal
0
- Prep Time35 min
- Total Time35 min
- Makes40 to 45 bite-size cakes
Ingredients
2 slices white bread, at least a day old
300-g pkg imitation crab meat
3 tbsp bottled Béarnaise sauce, see tip below
1 egg
1/2 to 1 tsp Tabasco sauce
1/4 tsp salt
1/4 tsp ground black or white pepper
1 roasted red pepper
1 green onion
1/4 cup store-bought fine dry bread crumbs
Instructions
Preheat oven to 375F (190C). Line a rimmed baking sheet with foil and lightly spray with oil. Remove crusts from bread. Place bread in a food processor, then pulse until fine crumbs form. Don't overmix or bread will turn pasty. Turn bread into a large bowl. Place crab, Béarnaise sauce, egg, Tabasco, salt and pepper in food processor. Whirl until finely chopped, scraping down side as necessary. Scrape into bowl with crumbs.
Pat pepper dry, then finely chop. Thinly slice onion. Stir both into crab mixture. Place dry bread crumbs in a small bowl. Form crab mixture into 1-inch (2.5-cm) balls, then roll in bread crumbs. Place on foil-lined baking sheet. Repeat with remaining mixture, leaving 1/2-inch (1-cm) space in between. Then gently flatten into cakes about 1/2 inch (1 cm) thick. Bake in centre of preheated oven 8 minutes. Turn cakes over and continue baking until light golden, 8 to 10 more minutes. Place on a large platter. Serve with Béarnaise sauce for dipping or dollop a little Mango Cocktail Sauce (also in the Recipe File) over each cake. Baked cakes (without sauce) will keep well, covered and refrigerated, overnight.
Nutrition (per serving)
Calories 21, Protein 1.1g, Carbohydrates 1.7g, Fat 1g, Sodium 89mg.
These decadently rich crab patties just melt in your mouth. The secret: bottled Bearnaise sauce sold in your supermarket. Keep it budget-friendly and use imitation crabmeat.
Béarnaise substitute
Stir 3 tbsp (45 mL) mayonnaise with 1 tsp (5 mL) dried tarragon. Taste and add more tarragon, if needed.
