Appetizers
Baby Crab Cakes
Makes 20 mini crab cakes
Baby Crab Cakes
Makes 20 mini crab cakes
Calories 60 (58% from fat)
carb. 3g
pro. 3g
fat 4g
sat. fat 1g
chol. 25mg
sod. 95mg
calc. 14mg
fiber 0g
carb. 3g
pro. 3g
fat 4g
sat. fat 1g
chol. 25mg
sod. 95mg
calc. 14mg
fiber 0g
Ingredients
- ½ cup chopped artichoke hearts
- ½ cup coarse cracker crumbs
- ¼ cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons finely chopped jalapeño pepper
- 1 shallot, peeled and minced
- 1 clove garlic, peeled and minced
- 2 teaspoons chopped fresh cilantro or parsley
- 1 teaspoon Dijon-style mustard
- ⅛ teaspoon cayenne pepper
- 8 ounces lump crab meat, carefully picked over to remove shell and cartilage fragments
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil round
- tortilla chips salsa or guacamole for garnish
Preparation
- In a medium bowl, combine the chopped artichoke hearts, cracker crumbs, mayonnaise, egg, jalapeño pepper, shallot, garlic, cilantro, mustard, and cayenne; stir to combine.
- Gently fold in the crab meat — do not over mix or break up the crab lumps.
- Shape into 20 mini crab cakes using a slightly rounded tablespoon as a measure.
- Place shaped crab cakes on a baking sheet lined with plastic wrap and refrigerate until firm, at least 1 hour.
- Heat 1 tablespoon of the butter with 1 tablespoon of the olive oil in the MultiClad Skillet over medium high heat.
- When bubbly, add 10 crab cakes and cook about 2 to 3 minutes per side, until crispy and browned.
- To serve, place a crab cake on a chip and garnish with a small dollop of salsa and/or guacamole.
