Cuisinart FP-14BK Instruction Manual - Page 52

CRAB CAKES A delicious treat that is easy to make for any occasion. Makes twelve 3-ounce (85 g) cakes Approximate preparation time: 10 minutes plus 20 minutes cooking time NONSTICK COOKING SPRAY 16 OUNCES (454 G) LUMP CRABMEAT 1 GARLIC CLOVE Look through crabmeat to make sure there are no shells; reserve in refrigerator. Preheat oven to 400°F (200°C). Coat a baking sheet with nonstick cooking spray. 1 RED BELL PEPPER, ABOUT Insert the large metal chopping blade into the large work bowl 7 OUNCES (200 G), CUT INTO of the Cuisinart® Food Processor. With the machine running, 2-INCH (5 CM) PIECES drop the garlic through the small feed tube to chop. Add the 3 GREEN ONIONS, CUT INTO 1-INCH (2.5 CM) PIECES peppers, green onion and parsley and pulse to coarsely chop, about 10 to 12 pulses. ½ CUP (125 ML) PARSLEY 1 TEASPOON (5 ML) EXTRA VIRGIN OLIVE OIL Put the oil into a large skillet placed over medium heat. Cook chopped vegetables with salt and pepper until soft, about 5 to ¼ TEASPOON (1 ML) KOSHER SALT 7 minutes. Remove and reserve in a large mixing bowl. ¼ TEASPOON (1 ML) FRESHLY Once vegetables have cooled slightly, add the crab, eggs, GROUND PEPPER breadcrumbs, mayonnaise, Worcestershire, Old Bay, Dijon and 2 LARGE EGGS, LIGHTLY BEATEN a dash or two of hot sauce if using to the mixing bowl. Mix 1 CUP (250 ML) BASIC FRESH thoroughly but carefully, so not to break up the crab too much. BREADCRUMBS (PAGE 5) Form mixture into 2-inch (5 cm) round cakes. ½ 1 CUP ( 125 ML) MAYONNAISE TEASPOON (7 ML) WORCESTERSHIRE SAUCE Place on prepared baking sheet and bake until crabcakes are evenly golden, about 15 to 20 minutes. 1½ TEASPOONS (7 ML) OLD BAY TIP: Substitute cooked fish fillet for the crab to make tasty SEASONING fishcakes. 2 TEASPOONS (10 ML) DIJON- STYLE MUSTARD Nutritional information per serving (2 crab cakes): HOT SAUCE, OPTIONAL Calories 123 (33% from fat) | carb. 11g | pro. 11g | fat 5g | sat. fat 2g | chol. 77mg | sod. 912mg | calc. 54mg | fiber 1g 33 ENTRÉES