MINI CRAB CAKES WITH REMOULADE SAUCE
This is really an impressive appetizer. The recipe is a little bit of work, but worth it! From the book Gatherings & Celebrations from Burt Wolf.
Provided by - Carla -
Categories Crab
Time 57m
Yield 30 mini cakes
Number Of Ingredients 28
Steps:
- In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.
- In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.
- Season with the salt, pepper, and nutmeg.
- Add the cracker meal and stir well to combine thoroughly.
- Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
- Roll the cakes in additional cracker meal and place them on a baking pan.
- Refrigerate for at least 30 minutes before cooking.
- When ready to serve, heat a large skillet and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.
- Cook and brown the crabcakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown.
- Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Remoulade sauce.
- -=Remoulade Sauce=-
- In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.
MINI CRAB QUINOA CAKES
Make and share this Mini Crab Quinoa Cakes recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 40m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- In large bowl, whisk together salt, pepper, mayo, mustard, and lemon. Stir in quinoa, panko, peppers, onions and egg whites.
- Divide mixture into 24 portions. Form each into ½ inch thick patty. Cover and refrigerate 30 minutes.
- Cook in skillet, 2-3 minutes per side or until golden.
Nutrition Facts : Calories 675.9, Fat 17.4, SaturatedFat 2.4, Cholesterol 179.8, Sodium 2655.8, Carbohydrate 62.5, Fiber 5.9, Sugar 5.4, Protein 65.2
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