Baby Crab Cakes
Makes 20 mini crab cakes – Recipe from Cuisinart.com
Ingredients
- 1/2 cup chopped artichoke hearts *
- 1/2 cup coarse cracker crumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons finely chopped jalapeño pepper
- 1 shallot, peeled and minced
- 1 clove garlic, peeled and minced
- 2 teaspoons chopped fresh cilantro or parsley
- 1 teaspoon Dijon-style mustard
- 1/8 teaspoon cayenne pepper
- 8 ounces lump crabmeat, carefully picked over to remove shell and cartilage fragments
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- round tortilla chips
- salsa or guacamole for garnish
Instructions
In a medium bowl, combine the chopped artichoke hearts, cracker crumbs, mayonnaise, egg, jalapeño pepper, shallot, garlic, cilantro, mustard, and cayenne; stir to combine. Gently fold in the crabmeat — do not over mix or break up the crab lumps. Shape into 20 mini crab cakes using a slightly rounded tablespoon as a measure. Place shaped crab cakes on a baking sheet lined with plastic wrap and refrigerate until firm, at least 1 hour.
Heat 1 tablespoon of the butter with 1 tablespoon of the olive oil in the MultiClad Skillet over medium high heat. When bubbly, add 10 crab cakes and cook about 2 to 3 minutes per side, until crispy and browned. To serve, place a crab cake on a chip and garnish with a small dollop of salsa and/or guacamole.
Nutrition Information per crab cake:
Calories 60 (58% from fat) • carb. 3g • pro. 3g • fat 4g • sat. fat 1g • chol. 25mg • sod. 95mg • calc. 14mg • fiber 0g