Recipe courtesy of David Najman
Glenn's Diner - Crab Cakes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 462
- Total Fat
- 35
- Saturated Fat
- 6
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 24
- Cholesterol
- 160
- Sodium
- 796
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
Crab Cakes:
6 ounces claw meat
3 ounces bread crumbs
3 green onions, diced
1 tablespoon Old Bay seasoning
2 whole eggs
1 pound lump crab meat
Crab Cake Sauce
1 teaspoon olive oil
1 roasted red pepper
7 fresh basil leaves
1 cup mayonnaise
1 lemon
Salt and freshly ground black pepper
Garlic, to taste
Directions
- For the crab cakes: Mix all ingredients together, except for the lump crabmeat. Fold in lump crabmeat. Portion crab cakes using a round cookie cutter into 4 to 6 servings. Sear crab cakes in saute pan for 2 minute on each side.
- For the sauce: Saute roasted red pepper and basil leaves in olive oil until the basil leaves become wilted. Using a food processor, combine the sauteed pepper and basil leaves with the mayonnaise and lemon. Add salt, pepper and garlic to taste while processing.
- Serve with crab cakes.