Mini Crab Cakes Print Recipe 445 Recipes

MINI CRAB CAKES WITH MUSTARD CREME FRAICHE

Mini Crab Cakes with Mustard Creme Fraiche image

Provided by Valerie Bertinelli

Time 50m

Yield 15 mini crab cakes

Number Of Ingredients 16

Ingredients

1/4 cup creme fraiche
1 tablespoon whole-grain mustard
1 teaspoon Dijon Mustard
1/8 teaspoon seafood seasoning, such as Old Bay
2 slices white sandwich bread
1 pound jumbo lump crabmeat, picked through for bits of shell
1/4 cup mayonnaise
1 tablespoon lemon zest, plus lemon wedges, for serving
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
1/8 teaspoon cayenne pepper
2 scallions, finely chopped
Kosher salt and freshly ground black pepper
1 large egg, beaten
3 tablespoons unsalted butter
1 tablespoon chopped chives, for garnish

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.

MINI CRAB CAKES

Mini Crab Cakes image

Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!

Provided by Dannon Oikos

Categories Trusted Brands: Recipes and Tips Dannon Oikos®

Time 40m

Yield 18

Number Of Ingredients 12

Ingredients

1 (16 ounce) can fancy lump crabmeat, well drained and picked through for cartilage
1 egg, lightly beaten
1 cup Dannon Oikos Plain Greek Nonfat Yogurt
¼ cup finely chopped red bell pepper
¼ cup thinly sliced green onion
1 teaspoon finely grated zest of one lemon
Fresh cracked pepper to taste
1 cup plain or panko breadcrumbs, divided
Cooking spray
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 tablespoons lemon juice

Steps:

Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

Nutrition Facts : Calories 55.5 calories, Carbohydrate 5.4 g, Cholesterol 30.3 mg, Fat 0.8 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 0.2 g, Sodium 133.8 mg, Sugar 0.2 g

MINI CRAB CAKES

Mini Crab Cakes image

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

Ingredients

1/2 cup mayonnaise
1 tablespoon dill pickle relish
1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
1/2 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
CRAB CAKES:
1 large egg
1/4 cup seasoned bread crumbs
1/4 cup mayonnaise
1 green onion, chopped
1 tablespoon minced fresh parsley
1 tablespoon Dijon mustard
1/2 teaspoon seafood seasoning
1/4 teaspoon hot pepper sauce
3 cups lump crabmeat, drained
1/4 cup canola oil
16 dill pickle slices
Minced chives

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.

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