Difficulty: Easy - for beginners
â—¦ Chefâ€™s Knife
â—¦ 12-inch Gourmet Pan
â—¦ 2-quart Mixing Bowl
â—¦ 3-quart Mixing Bowl
â—¦ ½ pound of crabmeat
â—¦ ½ cup breadcrumbs
â—¦ 1 tablespoon mustard
â—¦ 1/8 cup nonfat mayonnaise
â—¦ Lime juice to taste
â—¦ 1 egg
â—¦ ¼ cup parsley
â—¦ ½ tablespoon jalapeño, diced
â—¦ 1 tablespoons cilantro
â—¦ Salt and pepper to taste
â—¦ ½ tablespoon olive oil for cooking
â—¦ 2 leaves red lettuce
â—¦ Sun dried tomato vinaigrette, low-fat
With the Chefâ€™s Knife diced jalapeño. In the 3-quart Mixing Bowl combine the crabmeat with the breadcrumbs.
In the 2-quart Mixing Bowl add the mustard, mayonnaise, lemon juice, eggs, parsley, jalapeño, cilantro, salt and pepper, mix them well. Next, join the crabmeat mixture with the previous ingredients. Shape into 8 croquettes of equal portions.
Preheat the 12-inch Gourmet Pan over medium-high temperature for 2 minutes. Add the olive oil and reduce to medium heat. Cook the croquettes for 4 minutes approximately or until golden brown on both sides; cover. Let them cook for 4 additional minutes. Take the croquettes out of the oil and place them on a plate covered with a paper towel. Turn off stove and remove the pan from heat.
To serve, place 2 croquettes on each plate, garnish with the red leaf lettuce and drizzle sun dried tomato vinaigrette to taste.