2005
Legal Sea Foods Crab Cake Appetizers With
Salad
You can make and shape the cakes, make the dressing for the Winter
Salad (recipe given) and make the Mustard Sauce several hours ahead.
Our Mustard Sauce:
1 cup real mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon prepared horseradish
Dash Tabasco sauce
Crab Cakes:
1/3 cup plus 1 teaspoon real mayonnaise
1 teaspoon dry mustard
1/2 teaspoon Dijon mustard
Good dash hot pepper sauce, such as Tabasco
1/2 teaspoon prepared horseradish
1 large egg, lightly beaten
Good dash Worcestershire sauce, or to taste
1/2 teaspoon Old Bay Seasoning, or to taste
12 ounces fresh crab meat
1/2 cup fine-crushed saltine crackers
Winter Salad (recipe given)
To make sauce: Whisk all ingredients together and refrigerate until
ready to serve.
To make crab cakes: In a large mixing bowl, mix together mayonnaise,
mustard, hot pepper sauce, horseradish, egg, Worcestershire sauce and Old
Bay. Gently stir in crab meat and crackers.
To make shaping cakes easier, refrigerate at least 1 hour or longer, if
desired. When ready to bake, preheat oven to 400 degrees. Lightly oil a
baking sheet. Divide crab mixture into 8 portions and shape into
patties. Place on prepared pan. Bake in center of oven 15 to 20 minutes, or
until lightly browned and firm to touch. Serve with 2 tablespoons sauce
and Winter Salad. Makes 8 appetizer servings.
Per serving: 542 calories, 88 percent calories from fat, 53 grams total
fat, 7 grams saturated fat, 80 milligrams cholesterol, 5 grams
carbohydrates, .69 gram total fiber, 1 gram total sugars, 4 grams net carbs, 10
grams protein, 660 milligrams sodium.
Winter Salad
3 tablespoons cider vinegar
1 teaspoon tablespoons minced onions
1 teaspoon Dijon mustard
Salt and fresh-ground black pepper, to taste
1/3 cup vegetable oil (we used canola)
12 cups mesclun or spring mix salad greens
2 cups dried cranberries (Sun-Maid or Ocean Spray are both available)
1 cup coarse-chopped toasted walnuts
Make dressing by placing vinegar, onions, mustard, salt, pepper and oil in a
blender and blending well. Refrigerate until ready to finish salad. When ready
to serve, toss salad greens, dried cranberries and walnuts together. Divide onto
8 serving plates. Whisk dressing and drizzle salad with about 1 tablespoon
dressing per serving.
To toast walnuts: Preheat oven to 350 degrees. Spread nuts on a pie plate and
bake in center of oven 8 to 10 minutes, or until fragrant and just beginning to
color.
South Florida Sun-Sentinel