
I made some crab cakes (yay almost crab season here!) Sunday night and crab stuffed chicken breast last night here is my recipe:
Ingredients:
1 pound of crab meat - jumbo lump is best but mine was actually claw meat (little cheaper and ok for crab cakes)
8 oz fat free sour cream
2-3 tsp Old Bay Seasoning
2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 tsp Paprika
1/2 lemon - juice squeezed
1/2-3/4 cup bread crumbs (depending on how wet it is)
1 egg
some people use some more spicy peppers, celery or onions in their recipe, I don't like the texture but you could add it!
Combine all of this and let it sit in the fridge for about a half hour. You can cook it right away but I like the flavor to combine.You can either fry or bake the crab cakes. To fry heat some olive oil in a saute pan, form the crab cakes into palm size patties and fry about 3-4 minutes each side. To bake, place onto a baking sheet and bake at 350 for 10-12 minutes. They should get brown on top. I only used half this recipe (which makes between 12-15 crab cakes depending on size).
Last night with the leftover crab mixture:
Crab Stuffed Chicken
10 Chicken Tenderloins (you could use any breast or boneless thigh pieces)
crab cake mixture
bread crumbs
olive oil
Wrap a teaspoon of crab mixture with the chicken tenderloin and skewer --- I used a cupcake tin to hold them in a circle shape - it worked great!Top with a little oilve oil and sprinkle with bread crumbs.Bake at 350 for 15-20 minutes, until golden brown on top.
Dipping sauce:
1 avocado
8 oz sour cream
2tsp mayonaise
2 tsp Old Bay
1 tsp salt
1 tsp pepper
1/2 cut lemon - juice only
Blend together in blender to make a smooth sauce. I served it cold with the chicken, as a dipping sauce. Very light and good for a warm summer day!
Served with blanced asparagus and a rice pilaf with green olives and almonds.
