These mini crab cakes served with a mayonnaise and caper sauce are an appetizer that's guaranteed to disappear quickly.

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Ingredients

Directions

  • Pick through crabmeat in a medium-size bowl to remove any pieces of shell or cartilage. Stir in red pepper, scallion, eggs, mayonnaise, salt, pepper and tarragon. Add 1/2 cup of the cornmeal; place remaining cornmeal in a small bowl. Let mixture rest for 10 minutes.

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  • Using 2 tablespoons mixture for each, form twenty-four 2-inch crab cake patties. Shape with your hands, then coat patties with remaining cornmeal.

  • Heat 3 tablespoons of the oil in a large skillet over medium to medium-high heat. Cook 12 of the crab cakes for 3 minutes. Flip over; continue to cook an additional 3 minutes. Repeat with remaining 3 tablespoons oil and remaining 12 crab cakes. Place on paper towels before serving with remoulade.

Nutrition Facts

111 calories; 7 g total fat; 39 mg cholesterol; 187 mg sodium. 7 g carbohydrates; 5 g protein;

Remoulade

Ingredients

Directions

  • Stir together mayonnaise, chopped capers, lemon juice, pickle relish, sugar and hot-pepper sauce.

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