Try this Four Seasons Crabmeat Cakes, Crisp Beets, and Sweet Potatoes recipe, or contribute your own.
Suggest a better descriptionChop the bread in a food processor and transfer resulting crumbs to a large mixing bowl. Set aside.
Slice beets and sweet potatoes and dust with 1/4 cup of the flour. In a large skillet, heat vegetable oil until very hot, then add beets and sweet potatoes. Cook until crisp, approximately 30 seconds. Remove from oil and drain. Set aside and keep warm.
Over a low flame, melt 1/4 cup of the butter. Using a wooden spoon stir in the remaining flour. Add chicken stock and milk and simmer, approximately 10 minutes. Add Pommeray mustard, salt, pepper, mustard seed, turmeric, curry powder, and paprika and stir. Continue simmering for 10 minutes more. Set aside and keep warm.
In a large bowl, combine egg yolks, mayonnaise, pickle, celery, and crabmeat. Make sure to incorporate every ingredient. Mold about 1/8 of the mixture into a potato-shaped ball. Press gently to be sure it retains its shape through the cooking process. Roll each crab
cake into the breadcrumbs, pouring more crumbs on top until thoroughly covered and no longer sticky to the touch.
Over low flame, heat the remaining butter in a large nonstick skillet. When the butter melts and is evenly distributed, place 8 crab cakes in the skillet. Cook until golden brown, turning twice
to create a three-sided cake.
To serve: Place two crab cakes on a dinner-sized plate. Spoon mustard sauce between them. Garnish with crisp vegetables.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (673g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1571 | ||
Calories from Fat: 1050 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.7g | 156 % | |
Saturated Fat 24.9g | 125 % | |
Monounsaturated Fat 46.9g | ||
Polyunsanturated Fat 20.2g | ||
Cholesterol 289.8mg | 89 % | |
Sodium 3644.3mg | 126 % | |
Potassium 1028.3mg | 27 % | |
Total Carbohydrate 75.6g | 22 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 69.8g | ||
Protein 54.5g | 78 % | |
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: 1571
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