Cuisinart BFP-650P1 Instruction Manual - Page 22
Crab Cakes, Raspberry Sauce
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Crab Cakes A gentle mixing hand is key to these delicate and delicious crab cakes. Pair with our Peach Salsa found on page 21. Makes about 20 crab cakes 16 ounces lump crabmeat 1 medium red bell pepper, cored, seeded and cut into ½-inch pieces 1 jalapeño, halved, seeded and cut into ½-inch pieces 3 scallions, trimmed and cut into ½-inch pieces 1 garlic clove 1 teaspoon olive oil ¼ teaspoon kosher salt 1 egg, lightly beaten 1½ cups panko (Japanese) breadcrumbs, plus extra for dredging ½ cup mayonnaise 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 1½ teaspoons crab/seafood seasoning Hot sauce (optional) 1 tablespoon vegetable oil 1. Look through crabmeat to make sure there are no shells or cartilage. Reserve in refrigerator. 2. Insert the chopping blade into the work bowl of the Food Processor Attachment. Fit onto the blender base. 3. Add the red pepper to the bowl. Pulse on High 3 times to finely chop. Reserve in a separate mixing bowl. 4. Add the jalapeño, scallions and garlic. Pulse on High 3 times to finely chop. Add to the same bowl with the red pepper. 5. Put the olive oil in a large skillet and place over medium heat. Add the peppers, scallions and garlic to the pan. Sauté until softened, about 6 to 8 minutes. Remove from heat and allow to cool for a few minutes. 6. Once the vegetables are cool to the touch, add them to the reserved crabmeat. To the mixture, add the egg, panko, mayonnaise, Worcestershire, mustard and seasoning, along with a dash or two of the hot sauce, if desired. Very gently mix all the ingredients together. The best way to mix the crab mixture is with clean hands, however, you can mix with a spoon. It is important to mix carefully to keep the crabmeat intact. 7. From the mixture, form ¼-cup oval cakes with your hands and place them on a clean plate, separating the layers of patties with wax paper. Cover with plastic wrap and refrigerate for 1 hour before sautéing. 8. Place a Cuisinart® nonstick skillet over medium heat and add the vegetable oil. Lightly dredge the crab cakes in panko crumbs. When oil is hot, sauté crab cakes in batches, approximately 3 to 5 minutes per side. Crab cakes should be a deep golden brown on each side. 9. Serve immediately with our Peach Salsa. Lemon wedges make a nice accompaniment as well. Nutritional information per crab cake: Calories 52 (29% from fat) • carb. 5g • pro. 4g • fat 2g • sat. fat 0g • chol. 29mg • sod. 211mg • calc. 12mg • fiber 0g Raspberry Sauce Use this sweet sauce to complement different desserts, from ice cream to cheesecake to chocolate cake. Makes about 1¼ cups 1 bag (12 ounces) frozen raspberries, thawed ¼ cup granulated sugar Pinch kosher salt Pinch grated orange zest 1. Put all ingredients into the blender jar, in the order listed. 2. Blend on High for 15 seconds, or until smooth. 3. Pass through a fine mesh strainer to remove all of the raspberry seeds. 4. Raspberry sauce will keep refrigerated for about 1 week to 10 days. Nutritional information per serving (2 tablespoons) Calories 109 (1% from fat) • carb. 28g • pro. 0g • fat 0g • sat. fat 0g· chol. 0mg • sod. 58mg • calc. 10mg • fiber 3g 22
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