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Crab Cakes With Mango Slaw And Lemon Vinaigrette Recipe

Crab Cakes With Mango Slaw And Lemon Vinaigrette Recipe

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Crab Cakes With Mango Slaw And Lemon Vinaigrette

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Ingredients

Count

Nutrition

260

Calories

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Ingredients:

Serving

for the crab cakes
1/4 of a red bell pepper, finely diced
1/4 of a yellow bell pepper, finely diced
1 tsp extra virgin olive oil
1 lb dungeness crab meat
1/4 cup toasted pine nuts ( these added additional sweetness and a surprise crunch)
1 - 2 tbsp minced fresh tarragon
2 tbsp fresh minced italian parsley
3 green onions, finely diced
1/3 cup mayonnaise (i use low-fat )
squeeze of fresh lemon juice
1 cup panko , or as needed
for the slaw
1/2 of a head of green cabbage, finely sliced (i use a mandolin)
1 mango, peeled and finely sliced and cut into matchstick pieces (same as above, using the mandolin to insure even piece)
1/2 peeled jicama , finely sliced into matchstick pieces
3 tbsp diced red pepper
2 tbsp minced green onion
1 tsp finely minced fresh ginger
chopped cilantro , optional
for the vinaigrette
1/4 cup fresh squeezed lemon juice
1/3 cup extra virgin olive oil
1 tsp sugar
1 tsp dijon mustard
salt and freshly ground pepper , to taste

Directions:

In a small saute pan, heat the oil, add the minced peppers and saute until just softened. Allow to cool.
In a large bowl, combine the crab meat, pine nuts, tarragon, parsley, cooled bell peppers, green onion, mayonnaise, lemon juice and 1/2 cup of the panko. Mix together well. (It should just hold together). Form into 8 balls, and roll in remaining panko to coat. Flatten slightly into disks and fry in olive oil until browned, turning once. (Because these are so full of crab, avoid turning more than once so they don't fall apart). Set-aside.
Meanwhile, in a small bowl whisk together the ingredients for the vinaigrette. Combine the slaw ingredients in a large bowl, pour the dressing over and toss to combine. (This can be made up to a day in advance to allow the flavors to marry but is still excellent fresh).
To serve: Place a mound of slaw on a plate; set a crab cake jauntily askew and serve with a fresh slice of lemon, if desired.
Per Serving: 244 Calories, 15g Fat (2g Sat, 8g Mono, 3g Poly); 13g Protein; 30g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 370mg Sodium.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	260.26 Kcal (1090 kJ)
Calories from fat	146.11 Kcal
		% Daily Value*
Total Fat	16.23g	25%
Cholesterol	20.83mg	7%
Sodium	215.3mg	9%
Potassium	305.28mg	6%
Total Carbs	21.96g	7%
Sugars	10.22g	41%
Dietary Fiber	5.42g	22%
Protein	8.55g	17%
Vitamin C	62.6mg	104%
Vitamin A	0.2mg	6%
Iron	4.3mg	24%
Calcium	59.9mg	6%

Amount Per 100 g
Calories	93.33 Kcal (391 kJ)
Calories from fat	52.39 Kcal
		% Daily Value*
Total Fat	5.82g	25%
Cholesterol	7.47mg	7%
Sodium	77.21mg	9%
Potassium	109.47mg	6%
Total Carbs	7.88g	7%
Sugars	3.66g	41%
Dietary Fiber	1.95g	22%
Protein	3.07g	17%
Vitamin C	22.5mg	104%
Vitamin A	0.1mg	6%
Iron	1.6mg	24%
Calcium	21.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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