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Blue Crab Cakes Recipe
|Eggs||3 , beaten|
|Chopped fresh parsley||1 Cup (16 tbs)|
|Dijon mustard||1⁄2 Cup (8 tbs)|
|Bread crumbs||2 Cup (32 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|For tomato-orange chipotle sauce:|
|Chopped tomatoes||2 Cup (32 tbs)|
|Oranges||3 , peeled, sectioned with membranes removed, finely chopped|
|Red onion||1 , finely chopped|
|Finely chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Chipotles in adobo||3 , finely chopped|
|White wine||1 Cup (16 tbs)|
|Bell pepper slices||1⁄2 Cup (8 tbs) (Use Red, Yellow And Green Bell Peppers)|
Serving size: Complete recipe
Calories 1825 Calories from Fat 933
% Daily Value*
Total Fat 105 g162%
Saturated Fat 28.8 g144.2%
Trans Fat 0 g
Cholesterol 698.9 mg
Sodium 1519.8 mg63.3%
Total Carbohydrates 149 g49.8%
Dietary Fiber 27 g108.2%
Sugars 74.5 g
Protein 41 g81.1%
Vitamin A 243.5% Vitamin C 681.7%
Calcium 61% Iron 70.1%
*Based on a 2000 Calorie diet
Mix well and let stand a few minutes to blend the flavors.
To make the tomato-orange chipotle sauce, combine the tomatoes, oranges, onion, cilantro and chipotles in another bowl and set aside.
Form the crab mixture into 1 1/2- to 2-ounce cakes.
Heat the oil in a saute pan over medium-high heat until very hot.
Add the cakes, a few at a time, and fry them until they are well browned on both sides, turning only once.
Remove them from the oil and drain them on paper towels.
To make the sauce, add the tomato mixture and wine to the pan in which the cakes were cooked.
Bring to a boil, add the butter, and season with salt and pepper.
Arrange a couple of crab cakes on a plate, pour the sauce on top, and serve immediately.