Baby Crab Cakes

By Ellie

4 Person

30 Minutes

0 Calories

These may be served as passed hors d’oeuvres or served as a first course (perhaps with a handful of very lightly dressed greens)—either way, they are sure to be a hit.

Ingredients

Remoulade:

1/2 tsp. hot pepper sauce such as Tabasco sauce
1 tsp. grated fresh lemon zest
1 tsp. drained capers chopped
1 tbsp. chopped fresh chives
1 tbsp. finely chopped fresh shallot
1/4 cup mayonnaise

2 tbsp. canola oil
3 tbsp. unsalted butter
1/2 cup fresh breadcrumbs plus additional for dredging
1/4 tsp. freshly ground black pepper
1/2 tsp. salt
3 tbsp. chopped fresh chives
1 large egg
2 tsp. Dijon mustard
4 tsp. mayonnaise
1 pound lump crabmeat drained and picked over for shell pieces

Method

01

Place the crab in a large bowl. In a separate bowl whisk together the mayonnaise, mustard, egg, chives, salt, and pepper. Pour mayonnaise mixture over crab; gently toss to combine. Add 1/2 cup breadcrumbs and gently mix again. Refrigerate mixture 30 minutes.
02

Place additional breadcrumbs in a bowl. Working one at a time, drop a slightly rounded tablespoon of crab mixture into the breadcrumbs. Roll crab around to coat then form into a cake slightly large than a quarter, about 3/4-inch thick. Place on a baking sheet and repeat with remaining crab and breadcrumbs. Chill crab cakes 30 minutes.
03

For the sauce, combine the mayonnaise, shallot, chives, capers, zest, and hot pepper sauce in a bowl. Refrigerate until ready to use.
04

Melt 2 tablespoons butter with 1 tablespoon oil in a large nonstick skillet over medium heat. When the foam subsides add 1/2 of the crab cakes and cook, turning once, until golden and hot, 4 minutes per side. Transfer to a serving platter. Melt the remaining 1 tablespoon butter with oil and cook remaining crab cakes. Top each with a little remoulade and serve.

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Baby Crab Cakes

4.8

( By Ellie )

These may be served as passed hors d’oeuvres or served as a first course (perhaps with a handful of very lightly dressed greens)—either way, they are sure to be a hit.

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Remoulade:

1/2 tsp. hot pepper sauce such as Tabasco sauce

1 tsp. grated fresh lemon zest

1 tsp. drained capers chopped

1 tbsp. chopped fresh chives

1 tbsp. finely chopped fresh shallot

1/4 cup mayonnaise

2 tbsp. canola oil

3 tbsp. unsalted butter

1/2 cup fresh breadcrumbs plus additional for dredging

1/4 tsp. freshly ground black pepper

1/2 tsp. salt

3 tbsp. chopped fresh chives

1 large egg

2 tsp. Dijon mustard

4 tsp. mayonnaise

1 pound lump crabmeat drained and picked over for shell pieces

03 Method

Step 1

Place the crab in a large bowl. In a separate bowl whisk together the mayonnaise, mustard, egg, chives, salt, and pepper. Pour mayonnaise mixture over crab; gently toss to combine. Add 1/2 cup breadcrumbs and gently mix again. Refrigerate mixture 30 minutes.

Step 2

Place additional breadcrumbs in a bowl. Working one at a time, drop a slightly rounded tablespoon of crab mixture into the breadcrumbs. Roll crab around to coat then form into a cake slightly large than a quarter, about 3/4-inch thick. Place on a baking sheet and repeat with remaining crab and breadcrumbs. Chill crab cakes 30 minutes.

Step 3

For the sauce, combine the mayonnaise, shallot, chives, capers, zest, and hot pepper sauce in a bowl. Refrigerate until ready to use.

Step 4

Melt 2 tablespoons butter with 1 tablespoon oil in a large nonstick skillet over medium heat. When the foam subsides add 1/2 of the crab cakes and cook, turning once, until golden and hot, 4 minutes per side. Transfer to a serving platter. Melt the remaining 1 tablespoon butter with oil and cook remaining crab cakes. Top each with a little remoulade and serve.

04 Author