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.
MINI CRAB CAKES WITH CREAMY PICANTE SAUCE
Restaurant crab cakes can't compete with this simply delicious recipe. Our crab cakes have just enough breadcrumbs to hold them together... and the 2-ingredient dipping sauce is divine!
Provided by Allrecipes Member
Time 1h
Yield 7
Number Of Ingredients 7
Steps:
- Thoroughly mix the crabmeat, 1/4 cup picante sauce, bread crumbs, egg and lime juice in a medium bowl. Cover and refrigerate for 30 minutes. Shape the crabmeat mixture into 14 (1 1/2-inch) crab cakes. Stir the remaining picante sauce and the mayonnaise in a small bowl. Cover and refrigerate.
- Heat the oil in a 10-inch nonstick skillet over medium heat. Add the crab cakes in batches and cook until they're well browned on both sides. Drain the crab cakes on paper towels. Serve with the picante-mayonnaise mixture.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 8.3 g, Cholesterol 69.3 mg, Fat 5.6 g, Fiber 1.5 g, Protein 11.8 g, SaturatedFat 1 g, Sodium 512.1 mg, Sugar 2.9 g
MINI CRAB CAKES WITH CREAMY PICANTE SAUCE
Restaurant crab cakes can't compete with this simply delicious recipe. Our crab cakes have just enough breadcrumbs to hold them together... and the 2-ingredient dipping sauce is divine!
Provided by Allrecipes Member
Time 1h
Yield 7
Number Of Ingredients 7
Steps:
- Thoroughly mix the crabmeat, 1/4 cup picante sauce, bread crumbs, egg and lime juice in a medium bowl. Cover and refrigerate for 30 minutes. Shape the crabmeat mixture into 14 (1 1/2-inch) crab cakes. Stir the remaining picante sauce and the mayonnaise in a small bowl. Cover and refrigerate.
- Heat the oil in a 10-inch nonstick skillet over medium heat. Add the crab cakes in batches and cook until they're well browned on both sides. Drain the crab cakes on paper towels. Serve with the picante-mayonnaise mixture.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 8.3 g, Cholesterol 69.3 mg, Fat 5.6 g, Fiber 1.5 g, Protein 11.8 g, SaturatedFat 1 g, Sodium 512.1 mg, Sugar 2.9 g
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