Tag: crab cake gordon ramsey

Crab and Avocado Phyllo Bites

Quick and easy! These bite sized appetizers are the perfect treat whether you’re watching the game or just need some finger foods to munch on.

These were actually a happy accident. I had leftover fresh lump crab meat that I didn’t want to waste after making crab cakes[1] so I whipped up this easy appetizer. They turned out really good! For best results, don’t fill the phyllo shells until you’re ready to bake, and eat right away!

Crab and Avocado Phyllo Bites
gordon-ramsay-recipe.com
Servings: 15 • Size: 1 stuffed shell • Old Points: 1 • Weight Watcher Points+: 1 pt
Calories: 37 • Fat: 2 g • Carb: 3 g • Fiber: 0 g • Protein: 2 g • Sugar: 0 g
Sodium: 134 mg  • Cholest: 12 mg

Ingredients:

  • 1/2 teaspoon canola oil
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced onions
  • 1 clove garlic, minced
  • 6 1/2 oz lump crab meat
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 15 mini phyllo shells
  • 1/2 medium (2 oz) haas avocado, diced small

Directions:

Preheat the oven to 350 degrees F.

Heat the oil in a saute pan over medium heat.  Saute the onion, bell pepper, and garlic until soft.  Add the crab meat, salt, and pepper, and cook until the crab has been heated through, about 30 to 60  seconds.  Add about 1 heaping tablespoon of the crab filling to each phyllo shell.  Arrange the stuffed shells on a baking tray, and bake for 10 minutes.

Top each stuffed shell with avocado, and serve immediately.

References

  1. ^ crab cakes (www.gordon-ramsay-recipe.com)

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Crab cake

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

These spicy crab cakes make the perfect starter to a special meal or serve with boiled egg noodles and stir-fried veg for a tasty supper dish. You can prepare the cakes a few hours in advance and keep them covered in the fridge then fry just before serving. If fresh crab meat is unavailable use 3 x 170g cans white crab meat and drain thoroughly on kitchen paper.

  • Serves: 4

  • Prep time: 15 mins

  • Cooking time: 10 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Add some freshly grated root ginger and a pinch of five spice powder to the mixture to give the crab cakes a more Oriental flavour.

Ingredients

  • 450g white crab meat
  • 2tsp Thai red curry paste
  • 1tbsp soy sauce
  • 2sp lemon zest
  • 1tsp cornflour
  • 2tbsp beaten egg white
  • 2tbsp fresh chopped basil
  • Salt and freshly ground black pepper
  • Vegetable oil for shallow frying
  • Salad and lemon wedges, to serve

Method

  1. Place the crab meat in a bowl and flake with a fork. Add the curry paste, soy sauce, lemon zest, cornflour, egg white and basil and mix thoroughly.
  2. Season with salt and freshly ground black pepper and using lightly wetted hands, divide and shape the mixture into 8 small patties.
  3. Heat the oil in a deep frying pan until a cube of bread dropped in the hot fat browns in 30 secs. Fry the crabcakes in two batches for 4-5 mins, turning once, until golden brown. Remove with a slotted spoon and drain on kitchen paper.
  4. Serve hot with salad and lemon wedges.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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