MINIATURE CRAB CAKES WITH MUSTARD MAYONNAISE
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
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 WITH MUSTARD CREME FRAICHE
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 15 mini crab cakes
Number Of Ingredients 16
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.
CRAB CAKES WITH CHESAPEAKE BAY MAYO
I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.-Michelle Critchell, Moon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts : Calories 174 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
MINI CRAB CAKES
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
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 WITH CURRIED TARTAR SAUCE
My family loves these. You don't need to use the curried tartar--you can use regular, but the curried tartar is what sets this recipe apart. I ask you to give it a try before deciding against it!
Provided by Maria Connors
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h35m
Yield 4
Number Of Ingredients 18
Steps:
- Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.
- Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.
- Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls.
- Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.
- Serve with curried tartar sauce.
Nutrition Facts : Calories 326.2 calories, Carbohydrate 16.1 g, Cholesterol 141.4 mg, Fat 23.4 g, Fiber 1.7 g, Protein 14 g, SaturatedFat 6.6 g, Sodium 658.4 mg, Sugar 3.3 g
MINI CRAB CAKES WITH DILL MAYONNAISE
Make and share this Mini Crab Cakes with Dill Mayonnaise recipe from Food.com.
Provided by Divinemom5
Categories Crab
Time 45m
Yield 14 cakes, 14 serving(s)
Number Of Ingredients 11
Steps:
- Mix crabmeat,bread crumbs,1/4 cup of the mayonnaise,onion,3 teaspoons of the mustard,egg white,and hot pepper sauce in bowl.
- Form into 14 patties.
- Put cornflake crumbs on a sheet of wax paper.
- Dredge patties in crumbs,place on plate.
- Refrigerate,covered for about 30 minutes.
- Combine remaining mayonnaise and mustard,relish and dill in small bowl.
- Heat oil in large skillet or griddle.
- Add patties,a few at a time,cooking until crisp and golden (about 3 minutes) Turn and cook 2-3 minutes longer.
- Serve with mayonniase mixture.
Nutrition Facts : Calories 88.6, Fat 4.2, SaturatedFat 0.6, Cholesterol 9.5, Sodium 421.1, Carbohydrate 9.8, Fiber 0.4, Sugar 4, Protein 3.2
MINIATURE CRAB CAKES WITH TOMATO GINGER JAM
Steps:
- Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours.
- Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in cornflakes. Make more crab cakes in same manner, transferring to buttered baking sheets. Chill, covered, at least 1 hour.
- Preheat oven to 400°F.
- Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes. Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.
CRAB CAKES WITH MUSTARD AIOLI
This Crab Cake recipe along with other recipes, resources, and information on crab cakes is available at www.crabcakeguy.com.
Provided by Crab Cake Guy
Categories Crab
Time 25m
Yield 6 mini crab cakes
Number Of Ingredients 13
Steps:
- Instructions:.
- Combine all ingredients except scallions. Mix well. Add sliced scallions and mix.
- Form into small balls and then flatten a bit.
- In a high sided sauce pan, heat oil to 325°F.
- Fry the crab balls for 3 to 4 minutes on each side or until golden brown.
- Serve on a platter, with toothpicks and the mustard aioli.
Nutrition Facts : Calories 1455, Fat 153.4, SaturatedFat 13.7, Cholesterol 106.2, Sodium 624.8, Carbohydrate 9.7, Fiber 1, Sugar 1.6, Protein 14.3
MINI CRAB CAKES
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
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
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