Summary

Need a pescatarian hor d'oeuvre? Crab Cakes Rockefeller could be an outstanding recipe to try. For $3.46 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 219 calories, 18g of protein, and 5g of fat. This recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. Only a few people made this recipe, and 3 would say it hit the spot. If you have chili powder, butter, baby spinach, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 70%. Try Crab Cakes Rockefeller, Crab Rockefeller, and Crab Cakes Like Joe's Crab Shack for similar recipes.

Instructions

Preheat your oven to 375F and set the top rack to the middle position (BTW, this recipe is a great toaster oven candidate). Line a baking sheet with aluminum foil or a nonstick cooking mat. In a large bowl, combine the crab meat, diced red bell pepper, half of the diced green onion (reserving the other half) and half of the bread crumbs (reserving the other half). Mix in the honey and chili powder, then season to taste with salt and pepper. I like to form my crab cakes by pressing them into a 1/2 cup measure, squeezing tightly so theyll hold their shape. You can mould them with your hands as well, but be sure to press them together tightly or they might fall apart in transit to the plates. Arrange the crab cakes on the lined baking sheet, leaving at least 1 between each crab cake. Using your olive oil sprayer (if you have one; or by drizzling olive oil) lightly coat the outside of each crab cake. This will help with browning and to form an outer crust. Bake at 375F for 25 minutes, or until golden brown. Meanwhile, fry the bacon or prosciutto in a large skillet until crispy. Set aside to drain, then crumble into small pieces using a sharp knife. Finely chop the spinach and watercress stems. In a large skillet, melt the butter over medium heat. Add the garlic and saut 1 minute. Then, add the remaining green onion, bread crumbs and watercress stems. Saut 1 minute more. Finally, add the chopped spinach and cook until wilted, 1-2 minutes. Season to taste with salt and pepper. To serve, plate a crab cake atop a smear of the spinach mixture, then sprinkle the whole plate with crumbled bacon.

Ingredients

• 1 lump crab claw meat (I love the canned stuff at Trader Joe's – you can't beat th
• 2 red bell pepper, finely diced
• 3 green onions, finely diced
• 4 bread crumbs (Panko works great too)
• 5 honey
• 6 chili powder
• 7 unsalted butter
• 8 bacon or prosciutto
• 9 (uncooked) baby spinach
• 10 watercress stems
• 11 garlic, smashed and finely chopped
• 12 good salt & freshly ground black pepper, to taste

Directions

• 1 Preheat your oven to 375F and set the top rack to the middle position (BTW, this recipe is a great toaster oven candidate). Line a baking sheet with aluminum foil or a nonstick cooking mat.
• 2 In a large bowl, combine the crab meat, diced red bell pepper, half of the diced green onion (reserving the other half) and half of the bread crumbs (reserving the other half).
• 3 Mix in the honey and chili powder, then season to taste with salt and pepper.
• 5 Using your olive oil sprayer (if you have one; or by drizzling olive oil) lightly coat the outside of each crab cake. This will help with browning and to form an outer crust.
• 6 Bake at 375F for 25 minutes, or until golden brown.
• 7 Meanwhile, fry the bacon or prosciutto in a large skillet until crispy. Set aside to drain, then crumble into small pieces using a sharp knife.
• 8 Finely chop the spinach and watercress stems. In a large skillet, melt the butter over medium heat.
• 9 Add the garlic and saut 1 minute. Then, add the remaining green onion, bread crumbs and watercress stems. Saut 1 minute more. Finally, add the chopped spinach and cook until wilted, 1-2 minutes. Season to taste with salt and pepper.
• 10 To serve, plate a crab cake atop a smear of the spinach mixture, then sprinkle the whole plate with crumbled bacon.