Saturday, July 19, 2008

Zesty Mini Crab Cakes

Makes about 35
  • 8 slices (7oz.)firm white bread, cut up
  • 1/3 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 rib celery, finely chopped (1/2 cup)
  • 1 medium shallot, finely chopped
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons crab boi seasoning (Oldbay)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspon coarse salt
  • 1/4 to 1/2 teaspoon red pepper sauce
  • 1 pound cooked fresh lumb or jumbo crabmeat, picked over
  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • Vegetable cooking spray


  1. Pulse bread in food processor to form fine crmbs
  2. Combine mayonnaise, egg, cerely, shallot, parsley, lemon juice, seasonin, mustard, salt and red pepper sauce. Fold in crabmeat and 1 cup breadcrums. Transfer remaining crums to air tight container
  3. Pack 1 tablespoon with crab mixture and drop onto the tray lined with GLAD Press'n Seal Freezer design side down
  4. Cover cakes with another sheet of GLAD Press'n Seal Freezer Wrap, design side up, and smooth over each cake to seal
  5. Freeze wrapped cakes along with crumbs for up to 1 week
  6. Thaw cakes in refrigerator, breadcrumbs a room temperature
  7. Preheat oven to 350 degrees. Coat 2 large baking sheets with cooking spray
  8. In a 2-cup glass measure, microwave until butter melts, 1 minute. Stir in olive oil
  9. Transfer remaining crumbs to a large shallow dish. Remove cakes from tray and gently coat cakes in crumbs
  10. In a large non-stick skillet, heat 1 tablespoon butter mixture over medium-high. Cook cakes, turning once until golden, 3 to 4 minutes
  11. Transfer to baking sheet. Bake until cooked through, 10 minutes
  12. Serve with lemon wedges, Salad, Tarter sauce

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