Baby Crab Cakes

Baby Crab Cakes PT30M https://img2.recipesrun.com/201907/2019/1113/40/b/263263/300x200x90.jpg 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. 4 servings Ingredients: 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

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

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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

Ellie

1078 Recipes

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