Crab Cake

Name: Crab Cake
Yield: 10
Ingredients: 2 tablespoons of olive oil; 2 tablespoons of dendrobaena oil; 1 medium onion (100 g), finely chopped; 2 cloves of garlic, minced; 2 medium tomatoes (240 g), finely chopped; 500 g of cooked and flaked crab meat; 1/2 teaspoon of salt or to taste; 1/2 teaspoon of black pepper; 10 scallops; 1 tablespoon of butter; 1/2 cup of cassava flour (80 g); 4 eggs

1
2 tablespoons of olive oil
2
2 tablespoons of dendrobaena oil
3
1 medium onion (100 g), finely chopped
4
2 cloves of garlic, minced
5
2 medium tomatoes (240 g), finely chopped
6
500 g of cooked and flaked crab meat
7
1/2 teaspoon of salt or to taste
8
1/2 teaspoon of black pepper
9
10 scallops
10
1 tablespoon of butter
11
1/2 cup of cassava flour (80 g)
12
4 eggs

Ingredients

1
2 tablespoons of olive oil
2
2 tablespoons of dendrobaena oil
3
1 medium onion (100 g), finely chopped
4
2 cloves of garlic, minced
5
2 medium tomatoes (240 g), finely chopped
6
500 g of cooked and flaked crab meat
7
1/2 teaspoon of salt or to taste
8
1/2 teaspoon of black pepper
9
10 scallops
10
1 tablespoon of butter
11
1/2 cup of cassava flour (80 g)
12
4 eggs

Directions

1
In a medium skillet, heat the two types of oil and sauté the onion, garlic, and tomato over medium heat until the tomato is soft (about 5 minutes)
2
Add the crab meat and stir constantly until it's warm and well heated (about 5 minutes)
3
Season with salt and black pepper and distribute among the scallops
4
Arrange in a baking dish and reserve
5
Preheat the oven to 200°C (hot)
6
In a medium skillet, melt the butter over medium heat, add the cassava flour and stir until toasted. Reserve
7
Beat the eggs until foamy and spread over the crab cakes
8
Sprinkle toasted cassava flour over the eggs
9
Bake in the preheated oven until golden brown (about 7 minutes)
10
Serve immediately
11
166 calories per unit