Free Online Recipes
 |  

Sign Up login
 
 

Mini Crab Cakes Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Mini Crab Cakes

Category   Entrees - Maindishes
Sub Category   None
Servings   20
Preptime   30 minutes

Ingredients
2 Tbsp Canola oil, plus at least 4 Tbsp more for frying
1 whole onion, finely chopped
1 whole red bell pepper, finely chopped
2 whole stalks celery, finely chopped
2 Tbsp minced garlic
3 lbs lump crabmeat, picked over for shell fragments
2 pkgs Saltine crackers (2 sleeves or 8oz total), crushed
1/2 cups mayonnaise
2 whole large eggs
 
1/4 cup heavy cream
1 Tbsp dry mustard
1/4 tsp cayenne pepper, or to taste
2 Tbsp worcestershire sauce

Instructions
Heat 2 Tbsp of canola oil in a large skillet over medium heat. Add the onion, bell pepper, celery, garlic and cook until softened, about 5 minutes. Transfer to a large mixing bowl and let cool to room temperature.
When cool, stir in the crabmeat and 1 1/2 cups of the cracker crumbs. Whisk the mayonnaise, eggs, heavy cream, mustard, cayenne and worcestershire sauce together in a separate bowl. Using a spatula, fold into the crabmeat mixture. Chill for 1 day.
Heat 3 to 4 Tbsp of canola oil in a large skillet over medium heat. Form the crabmeat mixture into small discs and dredge in the remaining cracker crumbs, pressing lightly to help them adhere. Cook in batches, about 5 minutes per side, until golden brown. Transfer to a plate lined with paper towels. Serve with remoulade sauce or a sauce of your choice.


Originally Submitted
11/3/2009





0 Out of 5 from 0 reviews

You can add this Mini Crab Cakes recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.