| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs, Meats, Vegetables |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 15 |
|
Sonoma dried tomato halves |
| 1 |
c |
Boiling water |
| 1/2 |
c |
Plus 1/3 C mayonnaise; (regular or reduced-fat), divided |
| 1 |
ts |
Minced garlic |
| 1 |
|
Chipotle peppers (packed in adobo sauce); seeded and minced (up to 2) |
| 1 |
tb |
Fresh lemon or lime juice |
| 1 |
|
Egg; beaten |
| 1/2 |
c |
Diced red onion |
| 2 |
tb |
Chopped fresh cilantro; plus cilantro sprigs for garnish, optional |
| 2 |
ts |
Worcestershire sauce |
| 1 |
lb |
Lump crabmeat or imitation crab; shredded |
| 1/2 |
c |
Fresh bread crumbs |
|
|
Salt and freshly ground pepper; to taste |
| 1 |
tb |
Vegetable oil; (1 to 2) (up to 2) |
INSTRUCTIONS
,Combine tomatoes and water in small bowl to rehydrate for 10 minutes.
Drain well. Mince 4 softened tomato halves; chop remaining ones, keeping
separate. In small bowl, blend minced tomatoes, 1/2 cup mayonnaise, garlic,
chipotles and lemon juice. Cover and refrigerate until serving time.
In large bowl, combine chopped tomatoes, 1/3 cup mayonnaise, egg, onion,
chopped cilantro and Worcestershire sauce. Mix in crab and bread crumbs .
Season with salt and pepper. Form into 8 cakes.
Heat oil in large nonstick skillet over medium-high heat. Saute cakes until
lightly browned on both sides, about 3 minutes per side. Serve crab cakes
with a dollop of aioli and garnish with cilantro I sprigs. Makes 4
servings.
Per serving: 503 Calories; 55g Fat (96% calories from fat); 0g Protein; 5g
Carbohydrate; 0mg Cholesterol; 99mg Sodium
NOTES : Winner of 1997's annual Sonoma Dried tomatoes and McCall's Magazine
Recipe Contest. For a copy of all winning recipes, visit
www.timberrest.com/tcf/
Recipe by: Bob Gadsby
Posted to MC-Recipe Digest V1 #1018 by Pisceanmom <Pisceanmom@aol.com> on
Jan 17, 1998
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