Roasted Veggie Crab Cakes With Creole Mustard |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This came off a card from the LCBO advertising Ontario Wine Superstars. They suggest making these cakes to accompnay a chilled glass of Chardonnay. You can substitute fresh chopped parsley if you don't like cilantro. Ingredients:
1 head roasted garlic |
4 ounces flaked crab |
1 cup mashed potatoes |
1/4 cup diced red onion |
2 tablespoons diced red peppers |
2 tablespoons chopped cilantro or 2 tablespoons parsley |
salt |
cracked pepper |
1 egg |
1 cup fresh breadcrumb |
1/4 cup vegetable oil |
Directions:
1. Roast garlic and pepper, Squeeze garlic pulp from head. Mix together crab, mashed potatoes, red onion, garlic, roasted red pepper, salt, pepper and cilantro. When mixed well, add in egg and mix again; then add in enough breadcrumbs to bind the ingredients together. Use a 1/4 cup measure to form each crab ball, then flatten, making 8 patties.
2. Heat oil in a skillet on medium heat. Add crab cakes but do not crowd the pan. Cook 2 minutes per side or until browned and cooked through. Keep warm in oven while finishing frying. Serve with Creole mustard.
3. Creole Mustard:.
4. 6 tbsp Dijon mustard.
5. 1/2 tsp Worcestershire.
6. dash tabasco.
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