Mini Crab Quinoa Cakes Food

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MINI CRAB CAKES WITH REMOULADE SAUCE



Mini Crab Cakes with Remoulade Sauce image

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

2 tablespoons unsalted butter
2 scallions, white and green parts, minced
1 stalk celery, minced
1 clove garlic, minced
1 lb fresh lump crabmeat, cleaned and picked over to remove any bits of shell
2 large eggs, lightly beaten
2 teaspoons fresh lemon juice
2 tablespoons whole grain mustard
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
1 pinch freshly grated nutmeg
1/3 cup cracker meal, plus
more cracker meal, for dredging
2/3 cup vegetable oil, for frying
2/3 cup mayonnaise
2 scallions, white and green parts, chopped
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons minced fresh dill
1 teaspoon fresh lemon juice
2 tablespoons drained white horseradish
4 tablespoons whole grain mustard
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 tablespoon sweet paprika
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
Tabasco sauce

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



Mini Crab Quinoa Cakes image

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

1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon fresh lemon zest
1 1/2 tablespoons fresh lemon juice
1 cup cooked quinoa, cooled
3/4 cup panko breadcrumbs
1/2 cup roasted red pepper, chopped
1/4 cup finely chopped green onion
2 large egg whites, beaten
1 lb lump crabmeat, drained

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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