CRAB CAKES WITH RED PEPPER DRESSING
Steps:
- 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.
- healthy tips
- 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.
- nutrition information
- Fat: 94g (before), 4.1g (after)
- Calories: 1,030 (before), 152 (after)
- Protein: 16g
- Carbohydrates: 12g
- Cholesterol: 41mg
- Fiber: 2g
- Sodium: 1,096mg
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