Recipe Review: ESBM: The Gift of Crab & Mind Your Peas & Cous
Posted Jan 27 2009 8:19pm
Double wammy recipe review here!
Loved the crab cakes, but the couscous concoction, not so much. I think it might have been my fault with the couscous. I didn't let it cool enough before mixing it up with the rest of the ingredients, so I think it made it mushier than it is supposed to be. But, I won't be trying that one again. I did love the concept though, but I'll try again with another variation.
But, the crab cakes were scrumptious! The sauce seemed a little sketchy when I was making it, but I'm always willing to give things a chance and it was tasty. The sauce definitely is different, but it definitely gives the crab cakes an extra punch of uniqueness. But of course, you could totally leave the sauce out if you wanted.
So for anyone who's interested, here are the recipes for the above:
To prepare sauce, whirl together all sauce ingredients in a food processor or blend until smooth. Refrigerate until ready to use. Sauce may be served cold or warm. To warm, heat over medium heat in a small saucepan, stirring constantly.
For crab cakes, spread 1/2c bread crumbs on a small plate. Place remaining 1/2c bread crumbs in a large bowl and add remaining ingredients, except olive oil and butter. Mix well using your hands. To form crab cakes, fill a 1/4c measuring cut with crab mixture and pack it down firmly. Flip the measuring cup over and shake it so the crab cake lands in your hand, then shape it a little so it's nice and round and about 1/2-inch thick. Handling crap cake very gently, dip each side in bread crumbs, then place crab cake on a plate until all of them are formed.(At this point, many recipes suggest refrigerating the crab cakes for 1 hour to help them hold together. However, as long as you are gentle with them, they shouldn't fall apart.
Heat olive oil and butter in a large, non-stick skillet over medium-high heat. Carefully place crab cakes in skillet. Cook for about 3 to 4 minutes per side, until crab cakes are golden and completely heated through. Serve hot with cool or warm sauce.
Makes 12 crab cakes and 1 1/4c sauce Per crab cake: 2 POINTS (95 cals/3.4 fat/0.4 fibre) Per 2 tbsp sauce: 1 POINT (32 cals/0.5 fat/0.6 fibre)