Appetizers•Entrées•KETO friendly

Crab Cakes with White Wine

December 10, 2017 by admin Recipe rating:

Bon Appetite From Sophia with Grace!

3 from 534 votes
Print

Crab Cakes with White Wine

Course Appetizer, Main Course
Cook Time 30 minutes
Servings 6 portions

Ingredients

  • 1 Lb of cooked crab meat
  • ½ finely chopped onion
  • 7 dry apricots may substitute for prunes or raisins minced or cut into little pieces
  • 1 egg
  • 3 tbsp of arrowroot flour
  • 3 tbsp of shredded parmesan cheese
  • Salt and pepper to taste
  • ½ lemon

For sauce:

  • 1 cup of white wine
  • 2 tbsp of organic olive oil mayonnaise
  • 2 tbsp of Coconut Aminos Teriyaki sauce
  • 5 cloves of garlic pressed
  • Fresh rosemary leaves or mix of Italian herbs
  • Salt to taste

Instructions

  1. In a bowl, mix crab meat, onions, apricots, 1 egg, arrowroot flour and parmesan and add salt and pepper.

    Squeeze half of a lemon over the mixture and mix well.

    Form this mixture into patties (you can make 12 small or 8-10 bigger size patties), and put them into a baking pan with the bottom covered with a parchment paper.

    Place the baking pan into the oven and bake for 10 min at 400 F.

    Combine all the ingredients for the sauce in a bowl, mix well.

    Take the baking pan out of the oven and pour the sauce over the crab cakes.

    Cover the baking pan with an aluminum foil or parchment paper and bake it for 15 more min at 400 F.

    Cover the baking pan with an aluminum foil or parchment paper and bake it for 15 more min at 400 F.

Recipe Notes

Serve crab cakes with either honey mustard or sprinkle them with grated parmesan cheese on the top.

 

Bon Appetite From Sophia with Grace!

Share: