Crab Cakes with Tomato Chutney Recipe

Summary

Difficulty LevelMediumHealth IndexHealthy
Servings2Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Butter/Margarine2 Tablespoon
 Yellow onion1 Small, chopped
 Cooked crabmeat1⁄3 Pound
 Fine dry bread crumbs1⁄2 Cup (8 tbs)
 Thinly sliced green onions1⁄4 Cup (4 tbs)
 Egg1 , lightly beaten
 Nonfat milk1⁄4 Cup (4 tbs) (Or Low Fat)
 Tomato chutney/Other fruit chutney2 Tablespoon

Nutrition Facts

Serving size

Calories 319 Calories from Fat 146

% Daily Value*

Total Fat 17 g25.4%

Saturated Fat 8.8 g43.8%

Trans Fat 0 g

Cholesterol 178.6 mg

Sodium 1075.9 mg44.8%

Total Carbohydrates 21 g7%

Dietary Fiber 1 g4.1%

Sugars 11.8 g

Protein 21 g41.5%

Vitamin A 20.6% Vitamin C 19.3%

Calcium 12.5% Iron 10.1%

*Based on a 2000 Calorie diet

Directions

Melt 2 teaspoons of the butter in a wide nonstick frying pan over medium heat.
Add yellow onion and cook, stirring often, until lightly browned and very soft (about 20 minutes).
Scrape cooked onion into a bowl and add crab, crumbs, green onions, egg, and milk; mix well.
Divide mixture into 6 equal portions and shape each into a 3-inch-diameter patty.
(At this point, you may place patties on a plate in a single layer, cover, and refrigerate for up to 2 hours.) Melt remaining 4 teaspoons butter in same frying pan over medium-high heat.
Add crab cakes in a single layer (do not crowd pan); cook until bottoms are lightly browned (about 5 minutes).
With a wide spatula, carefully turn cakes over and cook until browned on other side (about 5 more minutes).
Transfer to a plate and keep warm.
To serve, arrange 3 crab cakes on each of 2 dinner plates.
Offer chutney to add to taste.
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