Serafina Dream’s Polpette Di Granchio (Crab Cakes)
6 ounces lump blue crab meat
1 stalk of celery, minced
1 teaspoon minced parsley
1 teaspoon golden horseradish, or to taste
1 egg yolk
1 tablespoon grated Parmesan cheese
1/4 red bell pepper, minced
1 garlic clove, minced
Salt and pepper to taste
2 tablespoons bread crumbs, divided
1 tablespoon olive oil
Combine crab, celery, parsley, horseradish, egg yolk, Parmesan, bell pepper, garlic, salt and pepper to taste and 1 tablespoon of the bread crumbs, being careful to keep the crab meat in large pieces. Form 8 round patties, equal in size, and sprinkle with the remaining bread crumbs.
Heat a skillet on high and add the olive oil, tipping the pan to coat. Add the patties and sear quickly, about 40 seconds on each side. Serve warm with basil chutney (see recipe). Makes 4 appetizer servings.
Per serving: 98 calories (53 percent from fat), 5.8 g fat (1.1 g saturated, 3.1 g monounsaturated), 85 mg cholesterol, 7.8 g protein, 3.7 g carbohydrates, 0.5 g fiber, 287 mg sodium.