MINI CRAB CAKES WITH MANGO SALSA
Steps:
- For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
- Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
- Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
- For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
- For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
- Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.
MINIATURE CRAB CAKES WITH TOMATO GINGER JAM
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.
MINI SHRIMP CAKES WITH GINGER BUTTER
Provided by Giada De Laurentiis
Categories appetizer
Time 1h25m
Yield 15 shrimp cakes
Number Of Ingredients 14
Steps:
- For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
- For the ginger butter: Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch-thick pieces.
- Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed. Serve the shrimp cakes while still warm with a slice of ginger butter on top.
MINI CRAB CAKES
Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!
Provided by Dannon Oikos
Categories Trusted Brands: Recipes and Tips Dannon Oikos®
Time 40m
Yield 18
Number Of Ingredients 12
Steps:
- Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
- Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
- Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
- Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.
Nutrition Facts : Calories 55.5 calories, Carbohydrate 5.4 g, Cholesterol 30.3 mg, Fat 0.8 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 0.2 g, Sodium 133.8 mg, Sugar 0.2 g
MINI CRAB CAKES
Fresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It's great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 19
Steps:
- Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.
Nutrition Facts : Calories 134 calories, Fat 12g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 402mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
TOMATO GINGER JAM
Categories Condiment/Spread Tomato Spring Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 11
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.
MINI CRAB CAKES WITH CHERRY TOMATO AND CORN SALSA
I love crab cakes and these are very good especially with the salsa. I did not serve this in individual portions, but rather all on one platter as an appetizer, with the salsa on the side. The cook time includes the chilling time for the salsa.
Provided by pines506
Categories Crab
Time 32m
Yield 18 crab cakes
Number Of Ingredients 22
Steps:
- Crab Cakes:.
- Put crabmeat in medium bowl, sprinkle with lemon juice, and gently toss.
- In large bowl, mix together bread crumbs, egg, mayonnaise, scallions, parsley, mustard, salt and pepper to taste.
- Add crabmeat and mix together gently.
- Shape into small patties, about 1 inch thick and 2 inches wide, and place on baking sheet.
- Cover with plastic wrap and refrigerate for at least an hour.
- Heat 1 tbsp each of butter and oil in large skillet over medium-high heat and cook half of the crab cakes until golden, 3-5 minutes per side.
- Drain on paper towels.
- Heat remaining butter and oil and repeat with the rest of the crab cakes.
- To serve, divide salad greens among 6 plates. Top each plate with three crab cakes and spoon the salsa over them.
- Cherry Tomato and Corn Salsa:.
- Bring large pot of water to boil. Add corn, return to boil and cook for 5 minutes.
- Lift corn from water and set aside to cool.
- When cool enough to handle, scrape kernels off cobs with small, sharp knife and transfer to large bowl.
- Add tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.
- Cover and refrigerate at least 2 hours before serving.
- The salsa will keep in the refrigerator for up to three days.
- Makes about 3 cups of salsa.
Nutrition Facts : Calories 106, Fat 5.3, SaturatedFat 1.3, Cholesterol 35.3, Sodium 188.3, Carbohydrate 7.6, Fiber 1.2, Sugar 1.7, Protein 7.5
MINI ASIAN CRAB CAKES
Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 dozen
Number Of Ingredients 15
Steps:
- Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
- In a medium bowl, whisk together flour, salt, and pepper; set aside. In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
- Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture.
- Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 1/2 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed. Let cool completely.
- Transfer crab cakes to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
- To serve, preheat oven to 425 degrees. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
- Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi. Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
- Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.
ASIAN CRAB CAKE BITES
Crab cakes, shaped as cocktail-size rounds, include ginger, coconut milk, and cilantro.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 32
Number Of Ingredients 12
Steps:
- Stir together jalapenos, scallions, ginger, cilantro, egg, salt, and coconut milk in a large bowl. Fold in crabmeat and breadcrumbs (mixture should just hold together). Scoop tablespoons of mixture, and lightly flatten into 1 1/2-inch cakes; arrange in rows on a rimmed baking sheet lined with parchment paper. Cover with plastic wrap. Freeze until firm, about 30 minutes (up to 1 week; defrost before dredging and frying).
- Heat 3 tablespoons oil in a large nonstick saute pan over medium-high heat. Dredge cakes in breadcrumbs to coat. Working in batches, fry cakes, flipping once, until golden brown, about 2 minutes per side, adding more oil as needed. Serve with lime wedges.
MINI ASIAN CRAB CAKES
Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color. Make ahead directions included. Time does NOT include chill/freeze time. Could also be served as a main dish. Taken from marthastewart.com for ZWT.
Provided by alligirl
Categories Lunch/Snacks
Time 55m
Yield 24 mini crab cakes, 12 serving(s)
Number Of Ingredients 15
Steps:
- Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest.
- Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
- In a medium bowl, whisk together flour, salt, and pepper; set aside.
- In a small bowl, beat eggs with 1 tablespoon water; set aside.
- In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
- Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter.
- Repeat with remaining crab mixture.
- Dip cakes in egg mixture, then roll in breadcrumb mixture.
- Heat oil in a large skillet over medium heat until hot but not smoking.
- Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes.
- Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed.
- Let cool completely.
- Transfer crab cakes to a parchment-lined baking sheet.
- Freeze (uncovered) until firm, about 1 hour.
- Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
- To serve, preheat oven to 425 degrees.
- Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
- Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi.
- Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
- Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.
Nutrition Facts : Calories 219.5, Fat 16.6, SaturatedFat 2.4, Cholesterol 50.9, Sodium 319.7, Carbohydrate 10.6, Fiber 0.9, Sugar 1.2, Protein 7.5
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