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Crab Cakes Rockefeller

 
One serving costs about $3.46 One serving costs about $3.46

$3.46 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 antipasti,lunch,main course,starter,snack,appetizer,main dish,antipasto,hor d'oeuvre,dinner
spoonacular Score:72%

Spoonacular Score: 72%

 

Crab Cakes Rockefeller might be a good recipe to expand your hor d'oeuvre repertoire. This recipe serves 6. For $3.46 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 239 calories, 18g of protein, and 6g of fat. This recipe from spoonacular user thomasjmai22 requires bacon, red bell pepper, green onions, and honey. From preparation to the plate, this recipe takes roughly 45 minutes. Similar recipes are Crab Cakes Rockefeller, Crab Rockefeller, and Crab Cakes Like Joe's Crab Shack.

Crab can be paired with Chardonnay, Pinot Grigio, and Riesling. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. The Buddha Kat Winery Chardonnay with a 4 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Buddha Kat Winery Chardonnay

We barrel ferment our Chardonnay and age it in a mix of Oak and Stainless. Giving this light bodied wine modest oak character, a delicate floral aroma, and a warming finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1 pound
1 pound canned lump crab meat
canned lump crab meat
0.5
0.5  diced red bell pepper
diced red bell pepper
4
4  diced green onions
diced green onions
1 cup
1 cup bread crumbs
bread crumbs
4 Tbsps
4 Tbsps honey
honey
1 tsp
1 tsp chili powder
chili powder
1 Tbsp
1 Tbsp unsalted butter
unsalted butter
2 slice
2 slice bacon
bacon
4 cups
4 cups baby spinach
baby spinach
0.25 cup
0.25 cup watercress
watercress
4 cloves
4 cloves garlic
garlic
some
some black Salt & Pepper
black Salt & Pepper
1 pound canned lump crab meat
1 pound
canned lump crab meat
0.5  diced red bell pepper
0.5
diced red bell pepper
4  diced green onions
4
diced green onions
1 cup bread crumbs
1 cup
bread crumbs
4 Tbsps honey
4 Tbsps
honey
1 tsp chili powder
1 tsp
chili powder
1 Tbsp unsalted butter
1 Tbsp
unsalted butter
2 slice bacon
2 slice
bacon
4 cups baby spinach
4 cups
baby spinach
0.25 cup watercress
0.25 cup
watercress
4 cloves garlic
4 cloves
garlic
some black Salt & Pepper
some
black Salt & Pepper

Equipment

aluminum foil
aluminum foil
baking sheet
baking sheet
oven
oven
oven
oven
toaster
toaster
knife
knife
bowl
bowl
aluminum foil
aluminum foil
baking sheet
baking sheet
oven
oven
oven
oven
toaster
toaster
knife
knife
bowl
bowl


Instructions

Preheat your oven to 375F and set the top rack to the middle position (BTW, this recipe is a great toaster oven candidate). Line a baking sheet with aluminum foil or a nonstick cooking mat. In a large bowl, combine the crab meat, diced red bell pepper, half of the diced green onion (reserving the other half) and half of the bread crumbs (reserving the other half). Mix in the honey and chili powder, then season to taste with salt and pepper. I like to form my crab cakes by pressing them into a 1/2 cup measure, squeezing tightly so theyll hold their shape. You can mould them with your hands as well, but be sure to press them together tightly or they might fall apart in transit to the plates. Arrange the crab cakes on the lined baking sheet, leaving at least 1 between each crab cake. Using your olive oil sprayer (if you have one; or by drizzling olive oil) lightly coat the outside of each crab cake. This will help with browning and to form an outer crust. Bake at 375F for 25 minutes, or until golden brown. Meanwhile, fry the bacon or prosciutto in a large skillet until crispy. Set aside to drain, then crumble into small pieces using a sharp knife. Finely chop the spinach and watercress stems. In a large skillet, melt the butter over medium heat. Add the garlic and saut 1 minute. Then, add the remaining green onion, bread crumbs and watercress stems. Saut 1 minute more. Finally, add the chopped spinach and cook until wilted, 1-2 minutes. Season to taste with salt and pepper. To serve, plate a crab cake atop a smear of the spinach mixture, then sprinkle the whole plate with crumbled bacon.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.46
Ingredient
1 pound canned lump crab meat
½ diced red bell pepper
4 diced green onions
1 cup bread crumbs
4 tablespoons honey
1 teaspoon chili powder
1 tablespoon unsalted butter
2 slices bacon
4 cups baby spinach
¼ cups watercress
4 cloves garlic
Price
$16.20
$0.30
$0.32
$0.42
$1.03
$0.09
$0.12
$0.57
$1.41
$0.07
$0.27
$20.78

Tips

Health Tips

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • get more cooking tips

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
238 Calories
18g Protein
6g Total Fat
27g Carbs
27% Health Score
Limit These
Calories
238
12%

Fat
6g
10%

  Saturated Fat
2g
16%

Carbohydrates
27g
9%

  Sugar
13g
15%

Cholesterol
41mg
14%

Sodium
869mg
38%

Get Enough Of These
Protein
18g
36%

Vitamin B12
6µg
115%

Vitamin K
118µg
113%

Vitamin A
2489IU
50%

Selenium
34µg
49%

Copper
0.8mg
40%

Zinc
5mg
34%

Vitamin C
26mg
32%

Folate
101µg
25%

Phosphorus
227mg
23%

Manganese
0.45mg
23%

Vitamin B1
0.26mg
17%

Magnesium
65mg
16%

Vitamin B3
2mg
13%

Vitamin B6
0.26mg
13%

Iron
2mg
12%

Potassium
385mg
11%

Vitamin B2
0.18mg
10%

Calcium
102mg
10%

Fiber
1g
7%

Vitamin E
0.85mg
6%

Vitamin B5
0.49mg
5%

covered percent of daily need

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