Zesty Crab Cake Bites Food

CRABCAKES WITH ZESTY HERB TARTAR SAUCE

Crabcakes with Zesty Herb Tartar Sauce image

Provided by Nancy Fuller

Time 30m

Yield 16 servings

Number Of Ingredients 13

Ingredients

1 cup oyster crackers
1/4 cup cornichons
1 tablespoon capers, drained
2 scallions, roughly chopped
Leaves from 1 sprig fresh tarragon
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 pound jumbo lump crabmeat
2 tablespoons olive oil
Lemon wedges, for serving

Steps:

In a food processor, pulse oyster crackers into crumbs, then transfer to a large bowl. Add the cornichons, capers, scallions and tarragon to the food processor and pulse into small pieces. Add the mayonnaise, lemon juice, mustard and pepper and pulse to combine.
Remove 1/2 cup tartar sauce to a bowl, cover, and refrigerate. Pour the remaining tartar sauce into the bowl with the cracker crumbs and gently fold together with the egg and crabmeat. Use a 1/4-cup measure to form the mixture 16 crabcakes.
Heat a large nonstick skillet over medium-high heat. Add the olive oil and, working in batches, cook the crabcakes until golden brown, about 1 minute per side. Serve with a dollop of the reserved tartar sauce and lemon wedges.

ZESTY CRAB CAKES

Zesty Crab Cakes image

These lightly spiced crab cakes get their flavor from hot pickled peppers, cayenne pepper, paprika, and cayenne pepper.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 35m

Number Of Ingredients 14

Ingredients

1/4 cup yellow cornmeal
2 tablespoons unsalted butter, melted and cooled
2 large eggs
3 tablespoons sour cream
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice, plus wedges for serving
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon coarse salt
1 pound lump crabmeat, picked over
3 hot pickled peppers, such as Peppadew, coarsely chopped
3/4 cup plain breadcrumbs
1/4 cup vegetable oil

Steps:

Line a baking sheet with parchment paper; sprinkle with 2 tablespoons cornmeal. Whisk next 9 ingredients in a large bowl. Gently mix in crab, peppers, and breadcrumbs.
For each crab cake, shape 1/3 cup crab mixture into a patty; place on prepared sheet. Sprinkle with remaining cornmeal. Cover with plastic wrap; refrigerate 15 minutes.
Heat oil in a skillet over medium-high heat. Cook crab cakes in batches, 4 to 5 minutes per side. Serve with lemon.

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