Shrimp and Crab Ceviche
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Crab Cakes
Makes4 Crab Cakes
Prep Time15 min
Cook Time
10 min
Time to Table25 min
Enjoy these delicious and easy-to-make appetizers!
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USED IN THIS RECIPE
Ingredients
CLOVER LEAF® Chunk Crabmeat 2 cans (120 g each)
onion (finely chopped) 1 cup (50 g)
carrot (finely chopped) 1 cup (50 g)
egg 1
fresh cilantro (finely chopped) 2 tbsp
flour 2 tbsp
cooking oil 2 tbsp
bread crumbs ¼ cup
Seasoning: a pinch of salt & pepper
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Drain crabmeat, shred with chopstick or fork.
- Stir-fry onion and carrot until soft. Set aside in a large bowl. Combine with cilantro and crabmeat. Add beaten egg, flour, and bread crumbs. Mix thoroughly. Add seasoning. Shape mixture into patties.
- Heat a shallow pan on high. Add oil, and reduce heat to medium when it starts to shimmer. Add crab cake patties, and pan-fry until golden brown on each side.
Here is the recipe video. Enjoy!
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 190 | |
| Fat | 9 g | 12% |
| Saturated Fat | 1 g | |
| Trans | 0.2 g | |
| Saturated + Trans | 6% | |
| Carbohydrate | 15 g | |
| Fibre | 2 g | 7% |
| Sugars | 5 g | 5% |
| Protein | 12 g | |
| Cholesterol | 100 mg | |
| Sodium | 540 mg | 23% |
| Potassium | 200 mg | 4% |
| Calcium | 125 mg | 10% |
| Iron | 1.25 mg | 7% |
