A Fall Crab Cake

by Joanne on October 26, 2009

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

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  • 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.

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Shape into patties (about 5 large patties)

 

 

 

 

 

 

Coat the patties with the panko crumbs and chill 30 minutes.

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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

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  • 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.

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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

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