Mini Crab Cakes
Recipe from
Ladies' Home Journal
Lump or jumbo crabmeat is combined with lemon juice, mayonnaise, hot pepper sauce, celery, and red sweet pepper for these tasty little appetizers.
Servings:
36 cakes
Prep Time:
45 mins
Total Time:
2 hrs 55 mins
Ingredients
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7 slicesfirm white bread, cut upsee savings
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1/4 cupmayonnaisesee savings
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1 largeeggsee savings
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1 tablespoonbottled hot red pepper saucesee savings
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1 tablespoonfresh lemon juicesee savings
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1 teaspoonWorcestershire saucesee savings
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1/2 teaspoonsaltsee savings
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1/2 cupfinely minced celerysee savings
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1/3 cupminced red sweet peppersee savings
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2 tablespoonsminced onionsee savings
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1 poundfresh lump or jumbo crabmeat, or 1 can (16 oz.) refrigerated, pasteurized crabmeat, picked oversee savings
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2 tablespoonschopped fresh flat-leaf parsleysee savings
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6 teaspoonsolive oil, dividedsee savings
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Fresh parsley and lemon slices, for garnishsee savings
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Hot red pepper sauce, for serving (optional)see savings
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Jalapeno sauce, for serving (optional)see savings
Directions
1.
Pulse bread in food processor to fine crumbs.
2.
Whisk mayonnaise, egg, red pepper sauce, lemon juice, Worcestershire sauce and salt in bowl. Stir in 3/4 cup of the bread crumbs, celery, bell pepper and onion. Gently stir in crab. Cover and refrigerate 2 hours.
3.
Transfer remaining bread crumbs to a large shallow dish; toss with parsley. Place a 25-inch-long piece of waxed paper on flat surface. Pack a level measuring tablespoon with crab mixture and drop onto breadcrumbs; gently turn to coat and shape into 1 1/2-inch cake. Place on waxed paper. Repeat.
4.
Heat oven to 350 degree F. Lightly coat a large cookie sheet with vegetable cooking spray. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add about 8 to 10 crab cakes to skillet and cook 1 1/2 to 2 minutes per side, until golden. Transfer to prepared sheet. Repeat with remaining oil and crab cakes.
5.
Bake crab cakes 10 minutes, until heated through. Garnish with parsley and lemon slices and serve with red pepper sauce and jalapeno sauce, if desired. Makes about 36 cakes. (Nutrition facts are based on 1 crab cake per serving.)
Make-Ahead Tip
Transfer browned cakes to an airtight container and freeze up to 1 week. Thaw 30 minutes in the refrigerator. Bake for 12 to 13 minutes, or until heated through.
Nutrition information
Per serving: Calories 50, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 19 mg, Sodium 121 mg, Carbohydrate 3 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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