Mini Crab Cakes With Creamy Picante Sauce Recipes

MINI CRAB CAKES WITH MUSTARD CREME FRAICHE

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.

MINI CRAB CAKES AND CAJUN TARTAR

Steps:

• For the tartar sauce: In a small bowl, combine the mayonnaise, relish, hot sauce, salt, pepper, Cajun seasoning and vinegar. Cover and refrigerate for at least 30 minutes, or until ready to serve.
• For the crab cakes: Meanwhile, in a large bowl, whisk together the melted butter, eggs, sour cream, parsley, lemon zest, lemon juice, hot sauce, Worcestershire sauce, Old Bay, capers, celery and salt. Gently fold in the crab and breadcrumbs. Form crab cakes by turning out 1/3 cup of the crab mixture for each cake onto a plate. Using the palm of your hand, lightly flatten the top to make patties.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Cook the crab cakes in batches until brown and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Serve with lemon wedges and a dollop of tartar sauce.

MINI CRAB CAKES

Steps:

• Heat oven to 400ºF.
• Whisk first 3 ingredients in medium bowl until blended. Add stuffing mix, crabmeat and vegetables; mix well.
• Drop heaping tablespoonfuls of crab mixture, 2 inches apart, onto baking sheets sprayed with cooking spray; flatten slightly with spatula. (You should have 40 mounds.)
• Bake 8 to 10 min. or until golden brown. Meanwhile, mix remaining ingredients until blended.
• Serve crab cakes with sauce.

MINI CRAB CAKES WITH REMOULADE SAUCE

Steps:

• In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.
• In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.
• Season with the salt, pepper, and nutmeg.
• Add the cracker meal and stir well to combine thoroughly.
• Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
• Roll the cakes in additional cracker meal and place them on a baking pan.
• Refrigerate for at least 30 minutes before cooking.
• When ready to serve, heat a large skillet and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.
• Cook and brown the crabcakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown.
• Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Remoulade sauce.
• -=Remoulade Sauce=-
• In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.

MINI CRAB CAKES

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.

MINI CRAB CAKES WITH CREAMY PICANTE SAUCE

Steps:

• Thoroughly mix the crabmeat, 1/4 cup picante sauce, bread crumbs, egg and lime juice in a medium bowl. Cover and refrigerate for 30 minutes. Shape the crabmeat mixture into 14 (1 1/2-inch) crab cakes. Stir the remaining picante sauce and the mayonnaise in a small bowl. Cover and refrigerate.
• Heat the oil in a 10-inch nonstick skillet over medium heat. Add the crab cakes in batches and cook until they're well browned on both sides. Drain the crab cakes on paper towels. Serve with the picante-mayonnaise mixture.

MINI SEAFOOD CAKES WITH CREAMY LEMON SAUCE

Steps:

• Preheat oven to 350°. Grease or butter 18 cups of muffin pans; set aside.
• In a bowl, combine the canned salmon, crabmeat, onion, eggs, bread crumbs, Worcestershire sauce and Liquid Smoke. Mix thoroughly.
• With a large spoon, gather bits of the salmon mixture (about the size of a golf ball) and drop into a cup of the prepared muffin pan. With your fingers or back of a spoon, flatten them into the muffin cup. Brush your fingers (or spoon) across the tops so they are smooth and even.
• Bake at 350° for 20-25 minutes, or until the edges are very lightly browned.
• While the cakes are baking, mix together the sour cream, lemon juice and lemon pepper until well blended and creamy. Store in refrigerator until ready to serve.
• Remove pan from the oven, and let cakes cool for about 15-20 minutes. Remove cakes and transfer to serving platter. Serve with Creamy Lemon Sauce.

CRAB CAKES WITH CREAMY CAPER SAUCE

Steps:

• for caper sauce:
• Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
• for crab cakes:
• Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
• Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.

MINI CRAB CAKES WITH CREAMY PICANTE SAUCE

Steps:

• Thoroughly mix the crabmeat, 1/4 cup picante sauce, bread crumbs, egg and lime juice in a medium bowl. Cover and refrigerate for 30 minutes. Shape the crabmeat mixture into 14 (1 1/2-inch) crab cakes. Stir the remaining picante sauce and the mayonnaise in a small bowl. Cover and refrigerate.
• Heat the oil in a 10-inch nonstick skillet over medium heat. Add the crab cakes in batches and cook until they're well browned on both sides. Drain the crab cakes on paper towels. Serve with the picante-mayonnaise mixture.