Corn Crabcakes With Cayenne Cream
|Uncooked crabmeat||8 Ounce|
|Egg white||1 Large|
|Bread crumbs||5 Tablespoon (Home Made)|
|Corn kernels||1⁄3 Cup (5.33 tbs)|
|Hot sauce||3 Drop|
|Dijon mustard||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Plain non-fat yogurt||1⁄4 Cup (4 tbs)|
|Non-fat sour cream||1⁄4 Cup (4 tbs)|
|Minced cornichon||1 1⁄2 Tablespoon|
|Minced parsley||1 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Freshly squeezed lemon juice||2 Teaspoon|
Rinse the crabmeat in a colander under cold running water, picking out any filament or shell.
Squeeze out any excess water.
Combine all the crabcake ingredients in a large bowl and mix well.
Scoop out a generous 2 tablespoons, roll as you would a meat ball, and flatten into a cake.
Repeat until you have formed 8 cakes.
Place the crabcakes on a nonstick baking sheet, cover, and refrigerate for 30 minutes.
Preheat the oven to 450 degrees.
Bake the crabcakes for about 20 minutes, until golden, flip, and bake for about 10 minutes on the other side.
Meanwhile, combine all the ingredients for the cayenne cream and mix until thoroughly blended.
For each portion, serve 2 crabcakes with a little cayenne cream on the side.
Serving size: Complete recipe
Calories 826 Calories from Fat 113
% Daily Value*
Total Fat 15 g22.4%
Saturated Fat 5.6 g28.2%
Trans Fat 0 g
Cholesterol 242.9 mg81%
Sodium 2459.4 mg102.5%
Total Carbohydrates 102 g34.1%
Dietary Fiber 15.5 g61.9%
Sugars 11.1 g
Protein 69 g137.4%
Vitamin A 36.6% Vitamin C 122.6%
Calcium 53.7% Iron 24.4%
*Based on a 2000 Calorie diet