Brie Stuffed Grilled Spinach Crab Cakes W Artichok... |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 7 |
|
Spinach crab cakes stuffed w/ brie and loaded w/ garlic and flavor. Brie is very mild, so you could use a sharper cheese if you would like - I may try that next time. Ingredients:
1 pkg. frozen spinach, thawed and completely drained |
1 lb. lump crab meat (costco has it and it never has any shells for $13) |
3/4 cup panko bread crumbs |
2 jalapenos, seeded and chopped |
3 tbsp. garlic, chopped |
2-3 tbsp. mayo (i used hellman's w/ olive oil) |
1 egg |
paprika and basil to taste |
if you are a salt person, add salt (i never do) |
1/4 lb. brie |
sauce |
1 tbsp. hellman's olive oil mayo |
2 tbsp. lite sour cream |
2 tbsp. chopped marinated artichoke hearts |
1 tbsp. chopped garlic |
Directions:
1. Mix spinach, crab, Panko, jalapenos, and garlic in a large bowl.
2. Mix egg, mayo, and seasonings in a small bowl.
3. Pour wet mixture into dry mixture and combine.
4. Make 14 small cakes w/ your hands.
5. Use about a Tbsp. of the brie, put on a cake and top w/ another cake.
6. Cover w/ plastic wrap and put in the freezer for 15 minutes - this will make them stay together since there is not much breading.
7. Grill over high heat until heated thru - 3 to five minutes per side.
8. Mix all sauce ingredients together and chill.
9. Drink red wine while cooking (SEE PICTURES)
|
|