CATEGORY: Seafood
METHOD: Cooked & Chilled
TIME: 40 minutes
METHOD: Cooked & Chilled
TIME: 40 minutes
Ingredients:
2 Tbsp. finely chopped fresh chives
1 Tbsp. FINELY chopped parsley
1.5 Tbsp. canola-based mayo (can be found at health-food stores)
0.5 tsp. grated lemon rind
1 Tbsp. fresh lemon juice
1/4 tsp. freshly ground black pepper
1/8 tsp. ground red pepper
1 large egg
1/3 cup panko (Japanese bread crumbs)
1 lb. lump crab meat (I use imitation crab meat.. since you can't find any real seafood ANYWHERE in Utah.. grrrrr)
Extra-virgin olive oil
Slices of 100% Whole Wheat bread
Extra canola-based mayo
Directions:
1. Combine first 8 ingredients. Add panko and crab, and toss gently to combine. Cover and refrigerate for 15 minutes.
2 Tbsp. finely chopped fresh chives
1 Tbsp. FINELY chopped parsley
1.5 Tbsp. canola-based mayo (can be found at health-food stores)
0.5 tsp. grated lemon rind
1 Tbsp. fresh lemon juice
1/4 tsp. freshly ground black pepper
1/8 tsp. ground red pepper
1 large egg
1/3 cup panko (Japanese bread crumbs)
1 lb. lump crab meat (I use imitation crab meat.. since you can't find any real seafood ANYWHERE in Utah.. grrrrr)
Extra-virgin olive oil
Slices of 100% Whole Wheat bread
Extra canola-based mayo
Directions:
1. Combine first 8 ingredients. Add panko and crab, and toss gently to combine. Cover and refrigerate for 15 minutes.
2. Heat oil in a large skillet over medium-high heat. Add crab mixture. Cook until golden, tossing occasionally.
3. Refrigerate cooked crab mixture in a bowl until completely chilled.
4. Mix in enough mayo to the chilled crab mixture so it looks like the right consistency for crab salad. Spoon onto slices of bread. It's also good toasted.
Per Serving: Calories 292; Fat 22g; Protein 18.7 g; Carbs 5g; Fiber 0.5g; Chol 161mg; Iron 1.2mg; Sodium 571mg; Calc 53mg
