Saturday, April 12, 2008

Crab Cake Appetisers

I made some crab cake appetisers today for tonight's dinner. I really love this recipe from Everyday Food, and I've made it once before as a main dish. The recipe makes 8 good sized crab cakes, and I made 20 mini crab cakes with mixture left over, from half the recipe. I used a 1lb tub of Phillips lump crab meat that I got at Costco.

The full sized ingredients list is

1 pound small-sized fresh crab meat, such as special or claw

1 pound larger sized fresh crab meat, such as jumbo or backfin

1/2 cup light mayonnaise

1/2 cup fresh parsley chopped

1/4 cup fresh lemon juice (plus wedges for serving)

1 large egg

1 tablespoon Dijon mustard

1 tablespoon Old Bay Seasoning

coarse salt and ground pepper

1 cup fine saltine crumbs (about 30 crackers)

4 tablespoons butter, melted

In a large bowl, stir together mayonnaise, parsley, lemon juice, eggs, mustard, Old Bay, 1/4 teaspoon pepper.

Add crumbs and small-sized crab meat to mayonnaise mixture; stir well to combine. Gently fold in larger sized crab meat just until combined. Dividing evenly, form mixture into 8 cakes.

(you can make these up to 1 day ahead and store them on parchment paper in the fridge).

Place cakes on a baking sheet lined with foil. Drizzle with the melted butter. Broil until golden brown and warmed throughout. 12 - 15 mins.


Marc said...

These were excellent!

Nancy4c said...

Thanks for the great recipe. Mine came out great. As a Maryland gal, I'm a bit "hard core" about Old Bay and crabs so next time I'd double or maybe triple the Old Bay and leave out the lemon juice and serve with a lemon wedge.

Cathy C said...

These look great - I just posted my own version which is very close to yours - Seems we both have great taste!!