2005

Legal Sea Foods Crab Cake Appetizers With Salad

Submitted by: Carol C

You can make and shape the cakes, make the dressing for the Winter
Salad (recipe given) and make the Mustard Sauce several hours ahead.

Our Mustard Sauce:
1 cup real mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon prepared horseradish
Dash Tabasco sauce

Crab Cakes:
1/3 cup plus 1 teaspoon real mayonnaise
1 teaspoon dry mustard
1/2 teaspoon Dijon mustard
Good dash hot pepper sauce, such as Tabasco
1/2 teaspoon prepared horseradish
1 large egg, lightly beaten
Good dash Worcestershire sauce, or to taste
1/2 teaspoon Old Bay Seasoning, or to taste
12 ounces fresh crab meat
1/2 cup fine-crushed saltine crackers
Winter Salad (recipe given)

To make sauce: Whisk all ingredients together and refrigerate until
ready to serve.

To make crab cakes: In a large mixing bowl, mix together mayonnaise,
mustard, hot pepper sauce, horseradish, egg, Worcestershire sauce and Old
Bay. Gently stir in crab meat and crackers.

To make shaping cakes easier, refrigerate at least 1 hour or longer, if
desired. When ready to bake, preheat oven to 400 degrees. Lightly oil a
baking sheet. Divide crab mixture into 8 portions and shape into
patties. Place on prepared pan. Bake in center of oven 15 to 20 minutes, or
until lightly browned and firm to touch. Serve with 2 tablespoons sauce
and Winter Salad. Makes 8 appetizer servings.

Per serving: 542 calories, 88 percent calories from fat, 53 grams total
fat, 7 grams saturated fat, 80 milligrams cholesterol, 5 grams
carbohydrates, .69 gram total fiber, 1 gram total sugars, 4 grams net carbs, 10
grams protein, 660 milligrams sodium.

Winter Salad
3 tablespoons cider vinegar
1 teaspoon tablespoons minced onions
1 teaspoon Dijon mustard
Salt and fresh-ground black pepper, to taste
1/3 cup vegetable oil (we used canola)
12 cups mesclun or spring mix salad greens
2 cups dried cranberries (Sun-Maid or Ocean Spray are both available)
1 cup coarse-chopped toasted walnuts

Make dressing by placing vinegar, onions, mustard, salt, pepper and oil in a blender and blending well. Refrigerate until ready to finish salad. When ready to serve, toss salad greens, dried cranberries and walnuts together. Divide onto 8 serving plates. Whisk dressing and drizzle salad with about 1 tablespoon dressing per serving.

Per serving: 286 calories, 58 percent calories from fat, 18 grams total fat, 2 grams saturated fat, no cholesterol, 30 grams carbohydrates, 4 grams total fiber, 25 grams total sugars, 26 grams net carbs, 4 grams protein, 29 milligrams sodium.

To toast walnuts: Preheat oven to 350 degrees. Spread nuts on a pie plate and bake in center of oven 8 to 10 minutes, or until fragrant and just beginning to color.



South Florida Sun-Sentinel
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