Crab Cakes with Red Pepper Dressing
- Nonstick cooking spray
- 1/2 cup frozen peas
- 9 ounces fresh crabmeat or high-quality canned crabmeat, such as Culinary Reserve
- Grated zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/2 cup plus 2 tablespoons Roccos Magnificent Mayonnaise (page 200) or store-bought reduced-fat mayonnaise, such as Hellmans Low-Fat Mayonnaise Dressing
- 3 tablespoons chopped fresh chives
- 1/4 cup whole-wheat panko breadcrumbs, such as Ians All-Natural
- Salt and freshly ground black pepper
- One 4-ounce jar pimientos, with their liquid
- 4 ounces (about 7 cups) baby arugula
- Preheat the broiler on low.
- Spray a foil-lined baking sheet with cooking spray and set it aside.
- Place the peas in a small microwave-safe bowl and cover it with plastic wrap.
- Microwave on high until tender, about 1 minute.
- Let cool slightly.
- In a medium bowl, combine the crabmeat, lemon zest and juice, 1/2 cup of mayonnaise, chives, peas, and panko.
- Season the crab mixture with salt and pepper to taste, and mix thoroughly.
- Using your hands, form the mixture into 4 equal cakes.
- Place the crab cakes on the prepared baking sheet.
- Broil the crab cakes until they are deep golden brown and hot throughout, about 6 minutes.
- Meanwhile, combine the pimientos, their liquid, and the remaining mayonnaise in a blender.
- Puree until smooth.
- Season with salt and pepper to taste.
- In a medium bowl, toss the arugula with half of the pimiento dressing.
- Season the salad with salt and pepper to taste.
- Serve the crab cakes with the remaining pimiento sauce and the arugula salad.
- Eat more arugula!
- If you find yourself with an upset stomach, you might find relief in your salad bowl.
- Recent research suggests that the peppery green helps reduce the stomach-acid secretion that can irritate gastric ulcers.
- Fat: 94g (before), 4.1g (after)
- Calories: 1,030 (before), 152 (after)
- Protein: 16g
- Carbohydrates: 12g
- Cholesterol: 41mg
- Fiber: 2g
- Sodium: 1,096mg
nonstick cooking spray, frozen peas, fresh crabmeat, lemon, lemon juice, roccos magnificent, fresh chives, wholewheat panko breadcrumbs, salt, pimientos, baby arugula
Taken from www.epicurious.com/recipes/food/views/crab-cakes-with-red-pepper-dressing-374881 (may not work)