Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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:68%

Spoonacular Score: 68%

 

Crab Cakes Rockefeller is a hor d'oeuvre that serves 6. One portion of this dish contains approximately 18g of protein, 6g of fat, and a total of 239 calories. For $3.46 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 3 people found this recipe to be flavorful and satisfying. If you have watercress stems, bell pepper, green onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is good. Try Crab Rockefeller, Old Ebbitt Grill Crab Cakes – These crab cakes are well known for not having any filler, and plenty of flavor, and Crab Cakes Like Joe's Crab Shack for similar recipes.

Chardonnay, Pinot Grigio, and Riesling are great choices for Crab. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. One wine you could try is Simi Sonoma Coast Chardonnay. It has 4 out of 5 stars and a bottle costs about 15 dollars.

Simi Sonoma Coast Chardonnay

The hue of this wine is brilliantly clear, golden straw—a color that dramatically sets the stage for what is to come. The nose is similarly demonstrative, with expressive notes of tangerine, white peach, green apple, Meyer lemon, and orange blossom laced with hints of butter, cream, vanilla, and flint. It all comes together on the palate with zesty, fresh flavors of tangerine, lemon curd, stone fruit, white peach, and nectarine framed by vanilla followed with wet-stone minerality and orange peel on the finish.Enjoy this food-friendly Chardonnay with poached halibut with salsa verde, tortellini alla panna, grilled pork loin with stone fruit compote, or asparagus with hollandaise sauce and a soft poached egg.

» Get this wine on Wine.com

Ingredients

Servings:
1 lb
1 lb 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 slices
2 slices bacon
bacon
4 cups
4 cups baby spinach
baby spinach
0.25 cups
0.25 cups watercress
watercress
4 cloves
4 cloves garlic
garlic
some
some black Salt & Pepper
black Salt & Pepper
1 lb canned lump crab meat
1 lb
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 slices bacon
2 slices
bacon
4 cups baby spinach
4 cups
baby spinach
0.25 cups watercress
0.25 cups
watercress
4 cloves garlic
4 cloves
garlic
some black Salt & Pepper
some
black Salt & Pepper

Equipment

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


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

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • 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.

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • get more cooking tips

Green Tips

  • 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.

  • 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.

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

Related Recipes