Crab Cake

Name: Crab Cake
Yield: 10
Ingredients: FOR THE DOUGH; 1 1/4 cups all-purpose flour (150 g); 8 tablespoons cold unsalted butter, cut into small pieces (120 g); 1 teaspoon salt; 3 tablespoons ice-cold water; Cruel beef (to firm the dough); FOR THE FILLING; 1/4 cup olive oil (60 ml); One large onion, chopped; Three cloves garlic, minced; Three tomatoes, seeded and chopped; Four tablespoons freshly squeezed lime juice; One green pepper, chopped; 500 g crab meat; 1/4 cup chopped fresh parsley (20 g); One finger-shaped hot pepper, chopped; To taste salt

1
2
FOR THE DOUGH
3
1 1/4 cups all-purpose flour (150 g)
4
8 tablespoons cold unsalted butter, cut into small pieces (120 g)
5
1 teaspoon salt
6
3 tablespoons ice-cold water
7
Cruel beef (to firm the dough)
8
FOR THE FILLING
9
1/4 cup olive oil (60 ml)
10
One large onion, chopped
11
Three cloves garlic, minced
12
Three tomatoes, seeded and chopped
13
Four tablespoons freshly squeezed lime juice
14
One green pepper, chopped
15
500 g crab meat
16
1/4 cup chopped fresh parsley (20 g)
17
One finger-shaped hot pepper, chopped
18
To taste salt

Ingredients

1
2
FOR THE DOUGH
3
1 1/4 cups all-purpose flour (150 g)
4
8 tablespoons cold unsalted butter, cut into small pieces (120 g)
5
1 teaspoon salt
6
3 tablespoons ice-cold water
7
Cruel beef (to firm the dough)
8
FOR THE FILLING
9
1/4 cup olive oil (60 ml)
10
One large onion, chopped
11
Three cloves garlic, minced
12
Three tomatoes, seeded and chopped
13
Four tablespoons freshly squeezed lime juice
14
One green pepper, chopped
15
500 g crab meat
16
1/4 cup chopped fresh parsley (20 g)
17
One finger-shaped hot pepper, chopped
18
To taste salt

Directions

1
PREPARE THE DOUGH: on a smooth surface, combine the dry ingredients with the cold butter or vegetable shortening until you get a crumbly mixture
2
Make a depression in the center of the mixture and add the water or milk
3
Mix the ingredients with your fingertips until the dough is homogeneous
4
Gently knead the dough. Reserve
5
PREPARE THE FILLING: in a skillet with olive oil, sauté the onion and garlic until they're translucent
6
Add the tomato, lime juice, green pepper, and crab meat
7
Sauté for 5 minutes over high heat
8
Add the parsley, finger-shaped hot pepper, and season to taste
9
Mix, remove from heat, and let it cool
10
ASSEMBLE THE CAKE: with a rolling pin, open 2/3 of the dough directly onto the bottom and sides of a 22 cm diameter tart pan
11
Spread the filling
12
Open the remaining dough (1/3) on a paper towel or between two sheets of parchment paper
13
Roll up the dough with the paper towel in the same rolling pin, then unroll it over the filling
14
Remove the paper, adjust and compress the edges with your fingertips, closing the cake
15
Bake in a preheated oven (200°C) until golden brown
16
Remove from the oven, let it cool slightly, and demold
17
Serve hot or warm
18
410 calories per serving