MINI CRAB RECIPES
MINI CRAB CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
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, FatContent 12g fat (1g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 402mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
MINI CRAB CAKES RECIPE | MYRECIPES
The lemon rind garnish gives you a pop of flavor so you don't even need a sauce. If you don't love tarragon, use thyme.
Provided by Ann Taylor Pittman
Total Time 40 minutes
Yield Serves 8 (serving size: 2 cakes)
Number Of Ingredients 8
Steps:
- Place bread pieces in a mini food processor; pulse until fine breadcrumbs form.
- Finely shred lemon rind; set aside. Squeeze juice to equal 1 tablespoon. Combine juice, tarragon, salt, pepper, and egg in a medium bowl, stirring with a whisk. Add breadcrumbs; toss to combine. Add crabmeat; toss gently to combine. Shape crab mixture into 16 equal patties (about 1 1/2 tablespoons each); place on a plate. Chill 15 minutes to set.
- Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add crab cakes to pan; cook 2 minutes on each side or until browned and done. Arrange crab cakes on a platter; sprinkle evenly with rind.
Nutrition Facts : Calories 74 calories, CarbohydrateContent 2 g, CholesterolContent 51 mg, FatContent 4.4 g, ProteinContent 6 g, SaturatedFatContent 0.5 g, SodiumContent 199 mg
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