Mini Crab Cakes
Recipe from Family Circle
SERVINGS
24
YIELD
24 mini crab cakes
PREP TIME
25 mins

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
Recipe from Family Circle
Ingredients
  • 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)
Remoulade
  • 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

Related Video
How to Make Classic Maryland Crab Cakes

You don't have to be an east coast native to know how make classic Maryland crab cakes. This recipe will show you how easy it is to capture the flavor of the sea.

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. 
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.

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
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