Wednesday, December 21, 2011

Mini Crab Cakes

The week before Christmas I like to prepare & freeze several appetizers to take to my family's get-togethers.  This recipe is one of my favourites:

Mini Crab Cakes: - appetizer

Bake: 400 – 15-20 oiled steel baking pan
or fry in lightly oiled pan, turning once, for 8-10 minutes

Makes 16 mini crab cakes

½ lb crabmeat (or 2 x 120g tins – rinse then squeeze the moisture out first)
1/3 cup breadcrumbs or cracker crumbs for cakes, plus
1/3 cup half-panko, half-breadcrumbs for breading
1 egg
2 tbsp mayonnaise
3 minced green onions
¼ tsp Worcestershire sauce
¼ tsp all purpose seasoning or seafood seasoning
½ tsp baking powder
½ tsp mustard powder (or 1 tsp Dijon, ½ tsp hot mustard or 1 tsp horseradish)
¼ tsp salt  & ¼ tsp pepper or Spanish paprika
1 tbsp minced orange pepper

Beat egg, add mayo & Worcestershire sauce.
Add crumbs, mustard powder, baking powder, onion & pepper, seasonings & crabmeat.
Shape into mini-patties, coat w/crumbs.
Cook & serve.  (you can also freeze then cook later - just add a little bit more cooking time)

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