Mini Crab Cakes
These mini crab cakes served with a mayonnaise and caper sauce are an appetizer that's guaranteed to disappear quickly.
Ingredients
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1 pound fresh or packaged crabmeat
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1/2 sweet red pepper, cored, seeded and finely diced
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3 scallions, trimmed and chopped
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2 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
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
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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how-tos
Recommended Recipe:
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.
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