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.



by 3  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   pound 
    fresh or packaged crabmeat
  • see savings
    On Sale
    1/2  
    sweet red pepper, cored, seeded and finely diced
  • see savings
    On Sale
    3   
    scallions, trimmed and chopped
  • see savings
    On Sale
    2   
    eggs
  • see savings
    On Sale
    1/3  cup 
    light mayonnaise
  • see savings
    On Sale
    1/2  teaspoon 
    salt
  • see savings
    On Sale
    1/4  teaspoon 
    black pepper
  • see savings
    On Sale
    1/4  teaspoon 
    dried tarragon, crumbled
  • see savings
    On Sale
    1   cup 
    yellow cornmeal
  • see savings
    On Sale
    6   tablespoons 
    vegetable oil
  • see savings
    On Sale
     
    Remoulade (recipe follows)
Remoulade
  • see savings
    On Sale
    1/2  cup 
    light mayonnaise
  • see savings
    On Sale
    1   tablespoon 
    chopped capers
  • see savings
    On Sale
    1   tablespoon 
    fresh lemon juice
  • see savings
    On Sale
    2   teaspoons 
    pickle relish
  • see savings
    On Sale
    2   teaspoons 
    sugar
  • see savings
    On Sale
     
    Dash hot pepper sauce


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
1.
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, pro. (g) 5, sodium (mg) 187, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Mini Crab Cakes
Mini Crab Cakes

Lump or jumbo crabmeat is combined with lemon juice, mayonnaise, hot pepper sauce, celery, and red sweet pepper for these tasty little appetizers.

 Articles
Cooking with Crab: Delectable Soups, Appetizers and Main Dishes
... to use crab is in cakes. Try Crisp Cayenne-Spiced Crab Cakes, Crab Cakes with Corn Relish or Crab Cake... Burgers. The key to flavorful crab cakes is to use plenty of crab and not to much filler. If you.... At the point that the season ends towards May and June, the blue crab season starts. When they molt, they shed... read more...
7 Super-Easy Cake Mix Christmas Cookies: Best of the Blogs
...&M Cake Mix Cookies Red and green M&Ms minis are all you need to add to chocolate fudge cake mix... can turn out in a snap. The secret? Boxed cake mix. If you haven't tried your hand at easy cake mix... for these decadent-tasting (but so easy) holiday nibbles, courtesy of The Frugal Girls. Easy Cake Truffles Also from... read more...
Molten Chocolate Cake with Cherry Compote: A Sweet Treat for Two
... most ambitious recipe yet, Molten Chocolate Cake with Cherry Compote. A cake that's cooked... first two recipes, however, I felt up to the challenge. To make sure his chocolate cake is perfect...-licking opportunities, so I was nearly full before I ever had a finished cake. The first tasty step is to melt down... read more...
how tos

shop our favorite products