Shrimp and Crab Enchiladas
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Mini Crab Cakes
Makes15 Crab Cakes
Prep Time15 min
Cook Time
5 min
Time to Table20 min
These mini morsels of flavour are a fantastic way to impress your guests!
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USED IN THIS RECIPE
Ingredients
3 cans (120g each) CLOVER LEAF® Chunk Crabmeat or Crabmeat 15% Leg meat, drained
1/2 cup Onion, chopped
1/2 cup Green bell pepper, chopped
1 cup Breadcrumbs or cracker crumbs, dry, divided
2 Eggs, large
2 tbsp Dijon mustard
1 tbsp Lemon juice
1/4 tsp Ground black pepper
2 tbsp Vegetable oil for frying
USED IN THIS RECIPE
PREP INSTRUCTIONS
- In a large bowl, combine crab, onion, bell pepper, 1/2 cup breadcrumbs, eggs, mustard, lemon juice and black pepper. Stir well.
- Shape crab mixture into balls and then flatten to form crab cakes, about 2 1/2″ diameter and 1/2″ thick.
- Place flattened crab cakes in remaining dry breadcrumbs turning to coat both sides.
- Heat oil in a skillet over medium heat. Fry crab cakes 1 minute each side or until golden brown.
- Keep warm until ready to serve.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 70 | |
| Fat | 3 g | 4% |
| Saturated Fats | 0.4 g | |
| Trans | 0 g | |
| Saturated + Trans | 2% | |
| Carbohydrate | 6 g | |
| Fibre | 1 g | 4% |
| Sugars | 1 g | 1% |
| Protein | 4 g | |
| Cholesterol | 35 mg | |
| Sodium | 140 mg | 6% |
| Potassium | 40 mg | 1% |
| Calcium | 30 mg | 2% |
| Iron | 0.5 mg | 3% |
