Zutaten für Balsamic Crab Cakes
- 1 pound lump crabmeat
- Bell Peppers
- 1/2 cup + 1 tablespoon chopped fresh parsley
- 1/2 cup chopped green onions
- 2 large egg whites
- 1/4 cup balsamic vinegar
- 1/2 cup + 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon salt and 1/8 teaspoon black pepper
- 1 tablespoon water
- 1/4 cup mayonnaise
- 1/4 cup panko bread crumbs
- 1 teaspoon Old Bay seasoning
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Zubereitung von Balsamic Crab Cakes
- **Make the Balsamic Dressing:**
- In a blender or food processor, combine the balsamic vinegar and Dijon mustard.
- With the motor running, slowly drizzle in the extra virgin olive oil until emulsified.
- Add the chopped fresh parsley, thyme, salt, pepper, and water. Blend until smooth.
- **Make the Crab Cakes:**
- In a clean bowl, whip the 2 large egg whites until stiff peaks form.
- Gently fold in the lump crab meat, mayonnaise, panko bread crumbs, green onions, and Old Bay seasoning.
- Carefully fold in the whipped egg whites until just combined. Do not overmix.
- Gently form the mixture into 4 equal-sized patties.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Cook the crab cakes for 2-3 minutes per side, or until golden brown and heated through.
- Serve the crab cakes immediately on a bed of fresh spinach or mixed greens. Drizzle generously with the balsamic dressing.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
28g
Fat
51g
Carbs
3g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Appetizers Lunch Main Dish Eggs Dairy Seafood Vegetables American Southern United States Easy Beginner Cook Dinner Party Holiday Event Crab Eggs Stove Top Dietary Seasonal Comfort Food Californian Valentines Day Northeastern United States Shellfish Taste Mood Equipment Number Of Servings
