I’ve posted crab cake recipes before but this one uses an ingredient that is so plentiful in our home at the moment. It adds such a nice ‘bite” to the traditional crab cake. You’ll definately love it!
Apple Crab Cake
- 16 oz. Premium Crab Meat
- 1 Tbsp. onion, minced
- 1 small apple, peel and small chop
- 2 Tbsp. Red Bell Pepper, small chop
- 2 Tbsp. Green Bell Pepper, small chop
- 2 TBS Plain Greek Yogurt
- 1 tsp. Parsley
- 1 egg
- 1 ¼ tsp. Old Bay Seasoning
- ½ Cup Panko
- 1 TBS Canola Oil – to coat baking sheet
Directions:
Try to remove as much moisture from Crab as possible. I used clean paper towels to press out the moisture.
Mix crab, vegetables, yogurt, seasoning and egg.
Shape into patties (about 5 large patties)
Coat the patties with the panko crumbs and chill 30 minutes.
Preheat oven to 400 F. Coat a foil lined baking sheet with Canola oil and bake about 20 – 30 minutes until browned. * You can also fry these in a pan using oil and browning on both sides. The frying method will offer a crisper outside with a nice soft center.
Apple Sauce Salsa
- 1 Apple – peeled and chopped
- 4 oz Unsweetened apple sauce
- 1 TBS Apple Cider Vinegar
- 1/2 tsp curry powder
- 1/2 tsp. Salt
- 1/4 tsp. Old Bay Seasoning
Combine all the above ingredients and chill until ready to plate crab cake.
Place the crab cake on top of the apple sauce and a small amount on top.
Approximate Nutrition: 221 calories. 18 g Fat. 19 g Carbs. 20 g protein.
All the interesting ways to use apples. Such a wonderful fruit.
What is the most unique way you have seen or tasted apples used in a recipe?
Joanne
wonderful recipe, wonderful presentation! love the colorful little bits in on the crab cake!
what an interesting combo, I will have to try this out next time I am in the mood for some crab cakes.
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