Marvelous Mini Crab Cakes Recipes

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MINI CRAB CAKES



Mini Crab Cakes image

Fresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It's great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 19

1/2 cup mayonnaise
1 tablespoon dill pickle relish
1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
1/2 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
CRAB CAKES:
1 large egg
1/4 cup seasoned bread crumbs
1/4 cup mayonnaise
1 green onion, chopped
1 tablespoon minced fresh parsley
1 tablespoon Dijon mustard
1/2 teaspoon seafood seasoning
1/4 teaspoon hot pepper sauce
3 cups lump crabmeat, drained
1/4 cup canola oil
16 dill pickle slices
Minced chives

Steps:

  • Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.

Nutrition Facts : Calories 134 calories, Fat 12g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 402mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

MINI CRAB CAKES



Mini Crab Cakes image

Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!

Provided by Dannon Oikos

Categories     Trusted Brands: Recipes and Tips     Dannon Oikos®

Time 40m

Yield 18

Number Of Ingredients 12

1 (16 ounce) can fancy lump crabmeat, well drained and picked through for cartilage
1 egg, lightly beaten
1 cup Dannon Oikos Plain Greek Nonfat Yogurt
¼ cup finely chopped red bell pepper
¼ cup thinly sliced green onion
1 teaspoon finely grated zest of one lemon
Fresh cracked pepper to taste
1 cup plain or panko breadcrumbs, divided
Cooking spray
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 tablespoons lemon juice

Steps:

  • Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
  • Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
  • Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
  • Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

Nutrition Facts : Calories 55.5 calories, Carbohydrate 5.4 g, Cholesterol 30.3 mg, Fat 0.8 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 0.2 g, Sodium 133.8 mg, Sugar 0.2 g

MINIATURE CRAB CAKES WITH MUSTARD MAYONNAISE



Miniature Crab Cakes with Mustard Mayonnaise image

For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rather than regular bread crumbs. Panko is increasingly available in this country, not only in Asian markets but also in seafood shops.

Categories     Shellfish     Appetizer     Bake     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 42 miniature crab cakes

Number Of Ingredients 16

For crab mixture:
1/2 cup minced red bell pepper (about 1 small)
1 teaspoon vegetable oil
1/3 cup mayonnaise
1 large egg yolk
1 1/2 tablespoons stone-ground mustard
1 to 2 teaspoons fresh lemon juice
3/4 teaspoon dried tarragon, crumbled
1 pound jumbo lump crab meat, picked over
1 1/2 cupspanko* (Japanese flaked bread crumbs)
For mustard mayonnaise
1/4 cup mayonnaise
2 1/2 teaspoons stone-ground mustard
1/4 teaspoon fresh lemon juice, or to taste
1/2 stick (1/4 cup) unsalted butter, melted
*available at Japanese markets, some specialty foods and seafood shops

Steps:

  • Make crab mixture:
  • In a small non-stick skillet sauté bell pepper in oil over moderately high heat, stirring, 2 minutes, or until softened and golden. In a bowl whisk together mayonnaise, yolk, mustard, lemon juice, tarragon, and bell pepper and stir in crab and salt and pepper to taste gently but thoroughly. Chill crab mixture, covered, at least 1 hour and up to 1 day.
  • Preheat oven to 350°F.
  • In a large shallow baking pan spread lt;I>panko in even layer. Toast panko, stirring occasionally, until golden, about 10 minutes, and cool.(Panko may be toasted 1 week ahead and kept in an airtight container at room temperature.)
  • Form rounded teaspoons of crab mixture into slightly flattened 1-inch rounds and gently coat with panko, transferring to a shallow baking pan. Chill crab cakes, loosely covered with wax paper, at least 2 hours and up to 4.
  • Make mustard mayonnaise:
  • In a small bowl whisk together mayonnaise, mustard, and lemon juice. (Mayonnaise may be made 3 days ahead and chilled, covered.)
  • Preheat oven to 450°F.
  • Drizzle a scant 1/4 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes.
  • Serve crab cakes with mustard mayonnaise.

MINI CRAB CAKES



Mini Crab Cakes image

Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.

Provided by Betty Rosbottom

Categories     Mixer     Bake     Cocktail Party     Easter     New Year's Eve     Cream Cheese     Crab     Shower     Chive     Engagement Party     Party     Bon Appétit

Yield Makes 24

Number Of Ingredients 16

8 ounces cream cheese, room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
4 teaspoons plus 2 tablespoons chopped fresh chives, divided
1/4 teaspoon coarse kosher salt
Large pinch of cayenne pepper
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1 cup panko (Japanese breadcrumbs)*
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
1 plus more for pans
Fresh chives, cut into pieces
Special Equipment
2 mini muffin pans

Steps:

  • Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 350°F. Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).
  • Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. DO AHEAD: Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes.
  • Arrange crab cakes on serving platter; sprinkle with chives.
  • Available in the Asian foods section of some supermarkets and at Asian markets.

MINI CRAB CAKES WITH MUSTARD CREME FRAICHE



Mini Crab Cakes with Mustard Creme Fraiche image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 15 mini crab cakes

Number Of Ingredients 16

1/4 cup creme fraiche
1 tablespoon whole-grain mustard
1 teaspoon Dijon Mustard
1/8 teaspoon seafood seasoning, such as Old Bay
2 slices white sandwich bread
1 pound jumbo lump crabmeat, picked through for bits of shell
1/4 cup mayonnaise
1 tablespoon lemon zest, plus lemon wedges, for serving
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
1/8 teaspoon cayenne pepper
2 scallions, finely chopped
Kosher salt and freshly ground black pepper
1 large egg, beaten
3 tablespoons unsalted butter
1 tablespoon chopped chives, for garnish

Steps:

  • For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
  • For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
  • Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
  • Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.

MARVELOUS MARASCHINO MINI POUND CAKES



Marvelous Maraschino Mini Pound Cakes image

On an advertising page in a magazine; these sound delicious in themselves and would make a nice gift. Haven't tried the recipe yet, so this is purely based on what's printed.

Provided by JamesDeansGirl

Categories     Dessert

Time 1h10m

Yield 6 mini loaves

Number Of Ingredients 10

1 1/4 cups butter, softened
2 3/4 cups sugar
5 large eggs, at room temperature
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 cups quartered maraschino cherries, well drained
powdered sugar, for dusting

Steps:

  • Preheat oven to 350*F. Grease and flour six 6x3" loaf pans.
  • In a large bowl, using an electric mixer, cream together the butter, sugar, eggs, and vanilla on low speed until blended, then on high speed for 5 minutes until light and fluffy.
  • In another bowl, whisk together the flour, baking powder, and salt.
  • Add the flour mixture to the butter mixture alternately with the condensed milk, blending lightly after each addition. Fold in the cherries.
  • Divide batter evenly among the prepared pans; bake for 45 minutes or until a toothpick tests done.
  • Cool in pans for 5 minutes; remove from pans and cool completely on wire racks. Dust with powdered sugar.

Nutrition Facts : Calories 1197.3, Fat 48.9, SaturatedFat 29.3, Cholesterol 300.4, Sodium 573.5, Carbohydrate 175.9, Fiber 1.7, Sugar 128.2, Protein 17.3

MINI CRAB CAKES ON SEASHELLS



Mini Crab Cakes on Seashells image

Crab cakes served on scallop shells make for natural party-sized bites.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 dozen

Number Of Ingredients 15

3 slices white bread, crusts removed
1/2 cup milk
3 tablespoons olive oil
1 cup finely chopped onion
1 pound jumbo lump crabmeat, cartilage removed, crabmeat squeezed dry
1 tablespoon rum
1 teaspoon tomato paste
1 teaspoon fresh lemon juice
1 large egg yolk
2 tablespoons finely chopped fresh cilantro
Coarse salt and freshly ground pepper
Hot sauce, such as Tabasco
24 clam or scallop shells (2 to 2 1/2 inches each), rinsed and dried
1/2 cup fresh fine breadcrumbs
2 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 375 degrees. Soak bread in milk until almost all milk is absorbed. Squeeze out milk; discard. Set bread aside.
  • Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until translucent, 4 to 5 minutes. Reduce heat to low; add two-thirds of crabmeat, the soaked bread, rum, tomato paste, lemon juice, and egg yolk; cook, stirring, 4 minutes. Add cilantro; season with salt, pepper, and hot sauce.
  • Continue to cook mixture, stirring, until combined and crabmeat is broken up, about 5 minutes more. Remove from heat; add remaining crabmeat.
  • Mound the crab mixture into shells; transfer to rimmed baking sheets. Stir breadcrumbs into butter in a small bowl; sprinkle mixture on tops of crab cakes.
  • Bake crab cakes until heated through and brown, 15 to 18 minutes. Serve warm.

MARVELOUS MINI CRAB CAKES



Marvelous Mini Crab Cakes image

Number Of Ingredients 5

1 pound fresh crab meat, drained, flaked
1/2 cup dry bread crumbs
2 tablespoons mayonnaise
2 teaspoons Old Bay Seasoning
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400°. Mix crabmeat, bread crumbs, mayonnaise, seasoning, and parsley. Shape into 1 1/2- inch patties. Bake on nonstick baking sheet 8-10 minutes. Excellent on large round wheat crackers with a dollop of tartar sauce on top.

Nutrition Facts : Nutritional Facts Serves

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From sallysbakingaddiction.com


BEST BAKED CRAB CAKES (MINIMAL FILLER!) | HEALTHY DELICIOUS
2021-01-28 In a large mixing bowl, whisk together the eggs, mustard, Worchestershire, Old Bay, and paprika until smooth. Stir in the cracker crumbs until fully incorporated, then fold in the fold in the crab meat. Refrigerate the crab mixture for 30 minutes to help it firm up. Spray a baking sheet with nonstick spray.
From healthy-delicious.com


MINI MARYLAND CRAB CAKES - KAREN'S KITCHEN STORIES
2014-01-20 Divide the dough into 12 equal pieces and shape into 1 inch thick rounds. Melt the butter and olive oil in a 12 inch non-stick skillet over medium heat. Add the crab cakes and sear on one side for 4 minutes, until browned. Flip the cakes over, reduce the heat to medium low, and cook for another 4 minutes. Serve with lemon wedges.
From karenskitchenstories.com


30 BEST MINI CRAB CAKE APPETIZER RECIPES
2020-05-30 4. Mini Crab Cakes Kraft Recipes; 5. Mini Crab Cakes Recipe; 6. Mini Crab Cakes; 7. Mini Baked Crab Cakes Sriracha Sauce; 8. Mini Crab Cakes VIDEO; 9. Crab Cake Appetizer; 10. Mini Crab Cakes and Kraft Fresh Take FreshTake cbias; 11. Mini Crab Cake Appetizer recipe from A Gouda Life kitchen; 12. Mini Crab Cakes recipe; 13. Mini Crab Cake ...
From eatandcooking.com


TOP 15 MINI CRAB CAKES APPETIZERS – EASY RECIPES TO MAKE AT HOME
2020-12-06 8. Mini Crab Cake Appetizer recipe from A Gouda Life kitchen; 9. Mini Crab Cake Appetizers; 10. Mini crab cakes appetizers Favorite Recipes; 11. Crab Cake Appetizer; 12. The Best Thanksgiving Recipes from Coast to Coast; 13. Mini Crab Cakes VIDEO; 14. Mini Crab Cakes Recipe; 15. Mini Crab Cakes recipe
From eatwhatweeat.com


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