Email to Cat      

Mini Crab Cakes

Source of Recipe

From "Martha Stewart's Appetizers" by Martha Stewart


Recipe Introduction

"With its outstanding flavor, jumbo lump crabmeat is the best choice for crab cakes. A variety of toppings lets guests choose from a spike of Asian flavor (wasabi mayonnaise), a traditional tartar sauce infused with tarragon, or mashed avocado with lime."

List of Ingredients

◦ � cup plain fresh breadcrumbs
◦ 1 pound lump crabmeat, picked over
◦ 1 large egg
◦ 3 tablespoons mayonnaise
◦ 2 teaspoons fresh lemon juice
◦ Dash of hot sauce (such as Tabasco)
◦ Coarse salt and freshly ground pepper
◦ Yellow medium-ground cornmeal, for sprinkling
◦ 3 tablespoons safflower oil
◦ Toppings (recipes follow)


Recipe

In a large bowl, gently mix together breadcrumbs, crabmeat, egg, mayonnaise, lemon juice, and hot sauce. Season with salt and pepper. (The mixture will be wet.) Form into 1-inch-diameter patties. Sprinkle a rimmed baking sheet with cornmeal, then place patties on sheet and sprinkle tops with cornmeal. Freeze until firm, at least 1 hour.

Preheat oven to 200� F. Heat oil in a large nonstick skillet over medium until hot but not smoking. Working in batches, fry crab cakes until golden brown and warmed through, 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet, and keep warm in the oven while finishing batches. Serve with desired toppings.

Makes about 34






❧ Toppings:

� Tarragon Tartar Sauce:
Stir together ⅓ cup mayonnaise, 1 tablespoon sweet relish, 1 teaspoon fresh lemon juice, 1 tablespoon chopped capers (drained and rinsed), and 1 teaspoon chopped fresh tarragon leaves; season with coarse salt and freshly ground pepper. Sauce can be refrigerated, covered, up to 1 week. Garnish with more capers.

� Mashed Avocado:
Mash one ripe but firm pitted and peeled avocado until smooth. Stir in juice of � lime and season with coarse salt.

� Wasabi Mayonnaise:
Stir together � cup mayonnaise and 1 tablespoon plus 1 � teaspoons wasabi paste.