Mini Crab Cakes
Recipe from Family Circle

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


Mini Crab Cakes

by 3  people


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Ingredients
  • 1 pound
    fresh or packaged crabmeat
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  • 1/2 
    sweet red pepper, cored, seeded and finely diced
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  • scallions, trimmed and chopped
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  • eggs
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  • 1/3 cup
    light mayonnaise
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  • 1/2 teaspoon
    salt
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  • 1/4 teaspoon
    black pepper
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  • 1/4 teaspoon
    dried tarragon, crumbled
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  • 1 cup
    yellow cornmeal
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  • 6 tablespoons
    vegetable oil
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  •  
    Remoulade, recipe follows
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Directions
1.
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.
2.
Using 2 tablespoons mixture for each, form twenty-four 2-inch crab cake patties. Shape with your hands, then coat patties with remaining cornmeal.
3.
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.

Remoulade
Stir together 1/2 cup light mayonnaise, 1 tablespoon chopped capers, 1 tablespoon fresh lemon juice, 2 teaspoons pickle relish, 2 teaspoons sugar and a dash of hot-pepper sauce.

Nutrition information
Per serving: Calories 111, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 39 mg, Sodium 187 mg, Carbohydrate 7 g, Fiber 0 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet
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