Miniature Crab Cakes With Tomato Ginger Jam Food

MINIATURE CRAB CAKES WITH TOMATO GINGER JAM

Miniature Crab Cakes with Tomato Ginger Jam image

Categories Ginger Tomato Appetizer Bake Cocktail Party Crab Spring Gourmet

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
3/4 teaspoon Old Bay Seasoning
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon Tabasco
1 lb jumbo lump crabmeat, picked over
4 cups cornflakes
Accompaniment: tomato ginger jam
Garnish: thinly sliced fresh cilantro

Steps:

Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours.
Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in cornflakes. Make more crab cakes in same manner, transferring to buttered baking sheets. Chill, covered, at least 1 hour.
Preheat oven to 400°F.
Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes. Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.

TOMATO GINGER JAM

Tomato Ginger Jam image

Categories Condiment/Spread Tomato Spring Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 11

Ingredients

1/4 cup minced shallot
1 tablespoon finely grated peeled fresh ginger
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
1 tablespoon sugar
1 1/2 pounds plum tomatoes, seeded and finely chopped
1 1/2 tablespoons fresh lime juice
2 tablespoons finely chopped fresh cilantro

Steps:

Cook shallot, ginger, garlic, salt, black pepper, and red pepper flakes in butter in a 10-inch heavy skillet over moderately low heat, stirring, until shallot is softened, about 5 minutes. Add sugar and cook, stirring, until dissolved. Add tomatoes and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.
Cool jam to room temperature, then stir in lime juice and cilantro.

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