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Crab cakes with creamy lemon and pear sauce https://www.metro.ca/userfiles/image/recipes/crabecake-11888.jpg PT1H00M PT45M PT1H45M
Cook the crabs in boiling salted water for 12 minutes, then cool them immediately by plunging them into very cold water. You can also use already cooked crab. Remove the meat and squeeze out as much liquid as possible with your hands.Cook the potato as desired: peeled and chopped in boiling water or in the oven, with the skin on, wrapped in aluminum foil. Puree (flesh only).In a large bowl, combine the crab meat, mashed potato, scallion, red bell pepper, egg, mayonnaise, plain yogurt, Worcestershire, sriracha, garlic powder, and dill (or parsley). Chill in the fridge for 30 minutes.Meanwhile, combine the ingredients for the sauce in a bowl. Chill in the fridge.Use your hands to shape the crab mixture into crab cakes.Place the flour in a deep dish. Coat the crab cakes in the flour and gently shake off any excess flour.In a hot pan, cook the crab cakes for about 5 minutes on each side or until they’ve turned golden brown. Place on a paper towel to absorb excess oil.Serve hot with the creamy lemon and pear sauce.Source : Stéphanie Côté
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Crab cakes 1 lb (500 g) crab meat, drained 1 yellow potato, mashed 1 scallion, chopped 1/2 red bell pepper, diced 1 egg 1 tablespoon (15 mL) mayonnaise 1 tablespoon (15 mL) plain yogurt 1 teaspoon (5 mL) Worcestershire sauce 1 teaspoon (5 mL) sriracha sauce 1 teaspoon (5 mL) garlic powder 1 tablespoon (15 mL) fresh dill *, finely chopped 1/4 cup (30 g) flour 3 tablespoons (45 mL) * or parsley Sauce 1/4 cup (60 mL) Mayonnaise 1/4 cup (60 mL) plain yogurt 1 teaspoon (5 mL) lemon zest 2 tablespoons (30 mL) lemon juice 1/4 pear, diced
Crab cakes with creamy lemon and pear sauce

Crab cakes with creamy lemon and pear sauce

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6
Main course
1:00
Preparation
0:45
COOKING
1:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Crab cakes
  • 1 lb
    (500 g)
    crab meat, drained
  • 1
    yellow potato, mashed
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  • 1
    scallion, chopped
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  • 1/2 red bell pepper, diced
  • 1
    egg
  • 1 tablespoon
    (15 mL)
    mayonnaise
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  • 1 tablespoon
    (15 mL)
    plain yogurt
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  • 1 teaspoon
    (5 mL)
    Worcestershire sauce
  • 1 teaspoon
    (5 mL)
    sriracha sauce
  • 1 teaspoon
    (5 mL)
    garlic powder
  • 1 tablespoon
    (15 mL)
    fresh dill *, finely chopped
  • 1/4 cup
    (30 g)
    flour
  • 3 tablespoons
    (45 mL)
    * or parsley

  • Sauce
  • 1/4 cup
    (60 mL)
    Mayonnaise
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  • 1/4 cup
    (60 mL)
    plain yogurt
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  • 1 teaspoon
    (5 mL)
    lemon zest
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  • 2 tablespoons
    (30 mL)
    lemon juice
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  • 1/4
    pear, diced
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Imprimer ma sélection

Preparation

Cook the crabs in boiling salted water for 12 minutes, then cool them immediately by plunging them into very cold water. You can also use already cooked crab. Remove the meat and squeeze out as much liquid as possible with your hands.

Cook the potato as desired: peeled and chopped in boiling water or in the oven, with the skin on, wrapped in aluminum foil. Puree (flesh only).

In a large bowl, combine the crab meat, mashed potato, scallion, red bell pepper, egg, mayonnaise, plain yogurt, Worcestershire, sriracha, garlic powder, and dill (or parsley). Chill in the fridge for 30 minutes.

Meanwhile, combine the ingredients for the sauce in a bowl. Chill in the fridge.

Use your hands to shape the crab mixture into crab cakes.

Place the flour in a deep dish. Coat the crab cakes in the flour and gently shake off any excess flour.

In a hot pan, cook the crab cakes for about 5 minutes on each side or until they’ve turned golden brown. Place on a paper towel to absorb excess oil.

Serve hot with the creamy lemon and pear sauce.

Source : Stéphanie Côté

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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