Try this Crab Cake with Mango Relish recipe, or contribute your own.
Suggest a better descriptionSeed and dice all peppers. In a large bowl, gently mix together the bread crumbs, eggs, crabmeat, cilantro, scallions, peppers, mayonnaise, salt, and ground pepper. Form heaping tablespoons of crabmeat mixture into small, thick cakes, about 1 1/2-inch in diameter. Heat the vegetable oil in a large skillet over medium-high heat until hot, but not smoking. Cook the crab cakes for 2 to 3 minutes per side, until golden brown, turning them with a spatula. Drain on a plate lined with a paper towel before serving. Serve hot, topped with Mango Relish. MANGO RELISH: Peel and seed the mangoes; dice into 1/4" cubes. Place mango cubes in a medium mixing bowl, and toss with remaining ingredients; adjust seasoning to taste. Best if refrigerated before serving. (Makes 2 1/2 cups) Makes 40 cakes. Source: "Martha Stewarts 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 111 Calories (kcal); 9g Total Fat; (73% calories from fat); 5g Protein; 3g Carbohydrate; 28mg Cholesterol; 126mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 40 | ||
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Calories: 127 | ||
Calories from Fat: 76 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 72.4mg | 22 % | |
Sodium 174.1mg | 6 % | |
Potassium 157.3mg | 4 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 6g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 127
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