Crab Cakes With Grilled Romaine And Radicchio Salad
|Lump crab meat||1 1⁄2 Pound, picked over to remove shells|
|Red bell peppers||1 , stems, seeds and membrane removed and finely diced|
|Yellow bell peppers||1 , stems, seeds and membrane removed and finely diced|
|Green bell peppers||1 , stems, seeds and membrane removed and finely diced|
|Red onion||1⁄2 , minced|
|Jalapeno pepper||1⁄2 , stem, seeds and membrane removed and finely chopped|
|Cilantro sprigs||8 , chopped|
|Eggs||2 , beaten|
|Dry bread crumbs||1 Cup (16 tbs)|
|Lime juice||1 Teaspoon|
Combine all ingredients in a large mixing bowl.
Mix very gently.
Do not break up crab meat lumps.
Mixture should just adhere to form cakes.
Form into balls of 1 1/2 ounces each, then flatten to form plump cakes.
Serving size: Complete recipe
Calories 1086 Calories from Fat 122
% Daily Value*
Total Fat 20 g30.3%
Saturated Fat 3.9 g19.3%
Trans Fat 0 g
Cholesterol 1091.2 mg363.7%
Sodium 6959.1 mg290%
Total Carbohydrates 79 g26.5%
Dietary Fiber 10.6 g42.5%
Sugars 30.2 g
Protein 146 g291.4%
Vitamin A 127.8% Vitamin C 1121.3%
Calcium 93.8% Iron 34.6%
*Based on a 2000 Calorie diet