Crabcakes with Parmesan Cheese
Kiwilimon Molinari
These crabcakes are delicious and very light, they go very well with a green salad.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/2 cups onion, chopped
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 1/2 teaspoons fresh ginger, grated
  • 1/2 cups red bell pepper, chopped
  • 6 chives, chopped
  • 450 grams crab
  • 2 teaspoons Tabasco sauce
  • 2 tablespoons parsley
  • 3 tablespoons breadcrumbs
  • 1/2 teaspoons Dijon mustard
  • 1 egg, smoothie
  • 1 1/2 cups flour, to bread
  • 1 1/4 cups breadcrumbs, bread
  • 2/3 cups Parmesan cheese, grated
  • 2 eggs, to bread
Preparation
2h
0 mins
Medium
  • Heat oil, brown onion, garlic and ginger. Put pepper and chives to make them soft. Transfer to a plate and cool for 20 minutes.
  • Add the crab, Tabasco, parsley, 3 tablespoons of bread, mustard, salt, pepper and egg to the cold vegetables.
  • Prepare the crabcakes of the desired size, using a little flour in the hands and put on the oven tray, refrigerate until they are firm for 30 minutes.
  • Put flour on a plate. In another dish, mix the bread with the cheese. In another beat the eggs. Remove the crabcakes from the refrigerator and pass them through flour, then through the egg and finally into the plate with bread and cheese. Accommodate in the tray.
  • Heat oil in a pan and brown the crabcakes on both sides. put to drain on paper towels. Serve hot immediately or reheat in the oven.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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