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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 pescetarian,pescatarian lunch,antipasti,main course,starter,snack,appetizer,main dish,antipasto,dinner,hor d'oeuvre
spoonacular Score:77%

Spoonacular Score: 77%

 

Need a pescatarian hor d'oeuvre? Crab Cakes Rockefeller could be an outstanding recipe to try. For $3.46 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 219 calories, 18g of protein, and 5g of fat. This recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. Only a few people made this recipe, and 3 would say it hit the spot. If you have chili powder, butter, baby spinach, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 70%. Try Crab Cakes Rockefeller, Crab Rockefeller, and Crab Cakes Like Joe's Crab Shack for similar recipes.

Crab works really well with Chardonnay, Riesling, and Pinot Grigio. 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 Paint Horse Carneros Chardonnay. It has 5 out of 5 stars and a bottle costs about 22 dollars.

Paint Horse Carneros Chardonnay

vanilla , pear

» Get this wine on Amazon.com

Ingredients

Servings:
1 pound
1 pound canned lump crab claw meat
canned lump crab claw meat
0.5
0.5  red diced bell pepper
red diced 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 stems
watercress stems
4 cloves
4 cloves garlic
garlic
some
some black salt & pepper
black salt & pepper
1 pound canned lump crab claw meat
1 pound
canned lump crab claw meat
0.5  red diced bell pepper
0.5
red diced 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 stems
0.25 cup
watercress stems
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
frying pan
frying pan
toaster
toaster
knife
knife
bowl
bowl
aluminum foil
aluminum foil
baking sheet
baking sheet
oven
oven
frying pan
frying pan
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 claw meat
½ red diced 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 stems
4 cloves garlic
some black salt & pepper
Price
$16.20
$0.30
$0.32
$0.42
$1.03
$0.09
$0.12
$0.53
$1.41
$0.07
$0.27
$0.02
$20.77

Nutritional Information

Quickview
219 Calories
17g Protein
4g Total Fat
27g Carbs
27% Health Score
Limit These
Calories
219k
11%

Fat
4g
7%

  Saturated Fat
1g
12%

Carbohydrates
27g
9%

  Sugar
13g
15%

Cholesterol
38mg
13%

Sodium
806mg
35%

Get Enough Of These
Protein
17g
35%

Vitamin B12
6µg
115%

Vitamin K
119µg
113%

Vitamin A
2487IU
50%

Selenium
33µg
48%

Copper
0.8mg
40%

Zinc
5mg
34%

Vitamin C
26mg
32%

Folate
101µg
25%

Manganese
0.46mg
23%

Phosphorus
220mg
22%

Magnesium
65mg
16%

Vitamin B1
0.25mg
16%

Vitamin B6
0.25mg
13%

Vitamin B3
2mg
12%

Iron
2mg
12%

Potassium
377mg
11%

Calcium
102mg
10%

Vitamin B2
0.17mg
10%

Fiber
1g
8%

Vitamin E
0.83mg
6%

Vitamin B5
0.46mg
5%

covered percent of daily need

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