A Fall Crab Cake

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?