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Suggest a better descriptionThis dish is a specialty of the Stouffer Renaissance Mayflower Hotels Tino Buggio, chef of the Nicholas restaurant. He was born in Italy, but grew up in Dijon, France. This recipe reflects his fathers love of seafood. Bring the chicken stock and 1 teaspoon of the olive oil to a boil. Add the polenta and stir constantly with a wire whisk or wooden spoon for 5 minutes. Remove from heat and set aside. Melt the butter in a large saucepan. Add the chopped shallot, crab meat, Worcestershire sauce, hot sauce, Angostura bitters, salt and pepper and saute for 3 to 4 minutes to heat through. Remove from heat and add to the polenta mixture. Add the two eggs and Parmesan cheese and mix thoroughly. Shape into round patties about 2 inches in diameter. Heat 1 tablespoon of the remaining olive oil in a saucepan. Add crab cakes and cook over medium-high heat for a total of about 3 minutes, or until brown on both sides. Per serving: 397 calories, 7 gm carbohydrates, 214 mg cholesterol, 1441 mg sodium, 38 gm protein, 24 gm fat, 9 gm saturated fat As Appeared in The Washington Post (6/21/95); Reformatted by Sheri Pierce Posted to FOODWINE Digest by Gail Beynon
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Serving Size: 1 Serving (518g) | ||
Recipe Makes: 4 | ||
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Calories: 852 | ||
Calories from Fat: 515 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.2g | 76 % | |
Saturated Fat 30g | 150 % | |
Monounsaturated Fat 17.5g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 729.6mg | 224 % | |
Sodium 1105.8mg | 38 % | |
Potassium 835.1mg | 22 % | |
Total Carbohydrate 33g | 10 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 32.5g | ||
Protein 50.8g | 73 % | |
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: 852
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