Mini Crab Cakes

These mini crab cakes served with a mayonnaise and caper sauce are an appetizer that's guaranteed to disappear quickly.

Recipe from Family Circle
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  • 1 pound fresh or packaged crabmeat
  • 1/2 sweet red pepper, cored, seeded and finely diced
  • 3 scallions, trimmed and chopped
  • 2 eggs
  • 1/3 cup light mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried tarragon, crumbled
  • 1 cup yellow cornmeal
  • 6 tablespoons vegetable oil
  • Remoulade (recipe follows)
  • 1/2 cup light mayonnaise
  • 1 tablespoon chopped capers
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons pickle relish
  • 2 teaspoons sugar
  • Dash hot pepper sauce

Pick through crabmeat in a medium-size bowl to remove any pieces of shell or cartilage. Stir in red pepper, scallion, eggs, mayonnaise, salt, pepper and tarragon. Add 1/2 cup of the cornmeal; place remaining cornmeal in a small bowl. Let mixture rest for 10 minutes.
Using 2 tablespoons mixture for each, form twenty-four 2-inch crab cake patties. Shape with your hands, then coat patties with remaining cornmeal.
Heat 3 tablespoons of the oil in a large skillet over medium to medium-high heat. Cook 12 of the crab cakes for 3 minutes. Flip over; continue to cook an additional 3 minutes. Repeat with remaining 3 tablespoons oil and remaining 12 crab cakes. Place on paper towels before serving with remoulade.
Stir together mayonnaise, chopped capers, lemon juice, pickle relish, sugar and hot-pepper sauce.

nutrition information

Per Serving: cal. (kcal) 111, Fat, total (g) 7, chol. (mg) 39, sat. fat (g) 1, carb. (g) 7, fiber (g) 0, pro. (g) 5, sodium (mg) 187, Percent Daily Values are based on a 2,000 calorie diet
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