Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, "crab" cakes with tuna and cheese. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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"Crab" Cakes with Tuna and Cheese is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. "Crab" Cakes with Tuna and Cheese is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have "crab" cakes with tuna and cheese using 22 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make "Crab" Cakes with Tuna and Cheese:
- Prepare Tomato sauce Ingredients:
- Get 200 grams Canned tomatoes
- Make ready 50 grams Onion (finely chopped)
- Take 1 pinch Garlic (minced)
- Take 1 Bay leaf
- Make ready 1 Salt and pepper
- Get 1 Soup stock cube
- Get 2 tbsp Olive oil
- Take Crab Cake Ingredients:
- Get 85 grams Canned tuna (drained and flaked)
- Make ready 3 stick Imitation crab sticks (finely shredded)
- Make ready 2 tbsp Onion (finely chopped)
- Take 100 ml Panko
- Make ready 1/2 tbsp Milk
- Make ready 1 Egg
- Make ready 1 dash Salt and pepper
- Take 25 grams Camembert cheese
- Make ready 1 Plain flour
- Get 15 grams Butter
- Get 40 ml Vegetable oil
- Make ready 1 Fresh parsley
- Prepare 1 Baby leaf lettuce
In separate bowl, blend panko crumbs with Parmesan cheese (more mixture may be needed for breading). Form crab cake mixture into desired sized cakes (mixture will be wet) and press cakes gently into breading mixture, coating each cake generously. Lump crab meat from your favorite market's seafood counter is the perfect ingredient to provide a touch of elegance and coastal flavor, all the while, keeping things simple. The flaky, supple meat adds a delicately sweet richness to everything from soups and salads to dips and crostini.
Instructions to make "Crab" Cakes with Tuna and Cheese:
- Tomato sauce: Sauté the onions and garlic in olive oil. Then add the canned tomato, bay leaf, and consommé and simmer well. Season with salt and pepper.
- Crab cakes: Thoroughly knead the canned tuna, crab sticks, onions, panko, milk, eggs, and salt and pepper together.
- Tuck 1/2 the listed amount (about about 12 g each) of Camembert cheese in a patty of tuna-crabstick mix. Form into rounds and dust lightly with flour.
- Heat butter and vegetable oil in a pan, and pan-fry each patty from Step 3 one at a time until crisp on both sides.
- Arrange on a plate and top with some of the tomato sauce that's been reheated. Sprinkle on parsley, arrange some baby leaf lettuce on the side, and serve.
Of course, crab meat is arguably showcased at its best when formed into a classic crab cake. "The heart of palm is what gives it the look and texture of a crab cake," said Kay Busch, restaurant manager. Give your crab cakes an Asian twist with this recipe using chile-garlic sauce, soy sauce, ginger, and sesame seeds to make the cakes to be served on a bed of arugula and drizzled with a spicy citrus sauce.. In a medium bowl, stir together crabmeat, panko, and parsley. All are wild caught sushi grade ahi tuna, served rare or med rare. Served with a sesame ginger soy.
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