Preheat the oven to 400 degrees.
Over medium heat, sweat onions till translucent. Add garlic and jalapeno, and continue to saute over medium heat. Once the contents begin to have a lightly caramel color add white wine to the pan and reduce the wine slightly. Toss in Worcestershire Sauce, and blackening seasoning
In a large bowl, combine the egg, crab meat, sauteed vegetables, the grated Parmesan and all the rough chopped Cilantro excluding a 1/2 cup to be reserved for the sauce later, as well as garnish. Toss the contents of the bowl together. Begin adding the breadcrumbs slowly. I use my open hand to incorporate the bread crumbs into the mixture because it keeps the crab meat intact where a spoon might smash them too much. You may end up using all the bread crumbs and needing more, or you may have spare. The general idea is to get the cakes to a point where they aren't a wet mess and start to compound together. Don't add too much breadcrumbs as this will cause the cakes to be too dry. Let the mixture set to the side for about five to ten minutes so that the bread crumbs can absorb the liquid and expand.
in a bowl or pan salt and pepper the cup of flour and mix well. Begin forming the crab cakes into disks. I made six with this recipe. They end up being about 3/4 inch thick and 3 inches across. Once I form the disks I lightly flour them.
In a saute pan, heat oil to medium high heat. Place the crab cakes in the pan and let them set about 3 to 5 minutes Browning the bottom of the crab cakes nicely. Flip and repeat on the other side. Once both sides are brown place in the oven for 8-10 minutes to finish cooking the egg proteins in the cake.
Turn your attention to the sauce.
In a small bowl combine the ingredients for the sauce together and whisk.. You're done with the sauce.
Remove crab cakes from oven and paint the top with the aioli sauce. Enjoy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (154g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 68 (21%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 71mg||22 %|
|Sodium 1066mg||37 %|
|Potassium 343.7mg||9 %|
|Total Carbohydrate 46.3g||14 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 43.3g|
|Protein 16.7g||24 %|
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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: 327
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