MINI CRAB CAKES WITH MUSTARD CREME FRAICHE
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 15 mini crab cakes
Number Of Ingredients 16
Steps:
- For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
- For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
- Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
- Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.
CRANBERRY-SAGE MINI CRAB CAKES
Serve these miniature crab cakes as a holiday appetizer or at brunch. Rubbed sage and orange zest season the crab cake mixture and dried cranberries add festive color.
Provided by Food Network
Categories appetizer
Time 47m
Yield Makes 12 (2-crab cake) appetizer servings
Number Of Ingredients 12
Steps:
- 1. Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly.
- 2. Gently mix crabmeat and corn bread in large bowl. Add egg, and cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
- 3. Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed.
MINI CRAB CAKES
Fresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It's great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 19
Steps:
- Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.
Nutrition Facts : Calories 134 calories, Fat 12g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 402mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
SAGE AND CRANBERRY CRAB CAKES RECIPE RECIPE - (4.6/5)
Provided by rrxing
Number Of Ingredients 11
Steps:
- Mix mayonnaise, cranberries, sage, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly. Gently mix crabmeat and corn bread in large bowl. Add egg, and mayonnaise and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes. Melt remaining 3 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once.
MCCORMICK® CRANBERRY-SAGE MINI CRAB CAKES
Serve these miniature crab cakes as a holiday appetizer or at brunch. Rubbed sage and orange zest season the crab cake mixture and dried cranberries add festive color.
Provided by Allrecipes Member
Time 47m
Yield 12
Number Of Ingredients 12
Steps:
- Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly.
- Gently mix crabmeat and corn bread in large bowl. Add egg, cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
- Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 5.6 g, Cholesterol 65.4 mg, Fat 12.6 g, Fiber 0.5 g, Protein 9 g, SaturatedFat 3.9 g, Sodium 304.5 mg, Sugar 2.4 g
MCCORMICK® CRANBERRY-SAGE MINI CRAB CAKES
Serve these miniature crab cakes as a holiday appetizer or at brunch. Rubbed sage and orange zest season the crab cake mixture and dried cranberries add festive color.
Provided by Allrecipes Member
Time 47m
Yield 12
Number Of Ingredients 12
Steps:
- Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly.
- Gently mix crabmeat and corn bread in large bowl. Add egg, cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
- Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 5.6 g, Cholesterol 65.4 mg, Fat 12.6 g, Fiber 0.5 g, Protein 9 g, SaturatedFat 3.9 g, Sodium 304.5 mg, Sugar 2.4 g
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