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POWER BLENDER & PROCESSOR PITCHER EXCLUSIVE
CRAB CAKES
PREP: 5 MINUTES
CHILL: 15 MINUTES
COOK: 8 MINUTES
CONTAINER: 2.1 L PITCHER
MAKES: 8 CRAB CAKES
INGREDIENTS
/
baguette 170 g, cut in 2 cm cubes
1
2
1
/
red bell pepper, cut in quarters
2
/
red onion, peeled, cut in half, ends trimmed
1
2
2 cloves garlic, peeled
2 cans (170 ml each) jumbo lump crab meat
55 g mayonnaise
30 g all-purpose flour
Juice of half a lemon
3 green onions, sliced
55 g canola oil
Kosher salt, as desired
Ground black pepper, as desired
TIP
For best cleaning results, wash the pitcher,
lid, and blade assembly in the dishwasher.
2.1 L
PITCHER
STACKED BLADE
DIRECTIONS
1
Install stacked blade in the 2.1 L Pitcher.
2 Place cubed baguette in the pitcher.
Select PULSE to create bread crumbs.
When processing is complete, transfer
bread crumbs to a bowl and set aside.
3 Place red pepper, onion, and garlic in
the pitcher. Select CHOP and press
/. Once processing is complete,
run CHOP program again.
4 Remove lid and stacked blade.
Transfer chopped vegetable mixture
to a mixing bowl. Add crab meat,
mayonnaise, flour, lemon juice, green
onion, and 100 g of the reserved
breadcrumbs and mix evenly.
5 Place mixture in the refrigerator to
chill for 15 minutes.
6 After mixture has chilled, stir in the
remaining bread crumbs, divide mixture
into 8 sections, and form into patties.
7 Heat canola oil in a pan over medium-high
heat and cook crab cakes for 4 minutes
on each side or until golden brown.
8 Remove crap cakes from pan and
season with salt and pepper as desired.
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