MINI CRAB CAKES WITH REMOULADE SAUCE
This is really an impressive appetizer. The recipe is a little bit of work, but worth it! From the book Gatherings & Celebrations from Burt Wolf.
Provided by - Carla -
Categories Crab
Time 57m
Yield 30 mini cakes
Number Of Ingredients 28
Steps:
- In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.
- In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.
- Season with the salt, pepper, and nutmeg.
- Add the cracker meal and stir well to combine thoroughly.
- Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
- Roll the cakes in additional cracker meal and place them on a baking pan.
- Refrigerate for at least 30 minutes before cooking.
- When ready to serve, heat a large skillet and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.
- Cook and brown the crabcakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown.
- Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Remoulade sauce.
- -=Remoulade Sauce=-
- In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.
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themeta2u
[email protected]Thanks for sharing this recipe! I can't wait to try it.
Malu Khalu
[email protected]These crab cakes are a keeper! I'll be making them for years to come.
Nahid Vai
[email protected]I'll definitely be making these crab cakes again. They were a big hit with my family.
Amit Ram
[email protected]I would recommend this recipe to anyone who loves crab cakes. They're easy to make and they taste delicious.
Dilshan warnasooriya
[email protected]Overall, I thought these crab cakes were pretty good. They were easy to make and they tasted pretty good.
thunder red
[email protected]These crab cakes were a complete disaster. They fell apart in the pan and were completely inedible.
Hena Khan
[email protected]I thought these crab cakes were a bit bland. I had to add some extra seasoning to them.
Ogboñnaya Ndukwe
[email protected]These crab cakes were a bit too oily for my taste, but the flavor was good.
Nakaye Teddy
[email protected]These crab cakes are the best I've ever had. They're so flavorful and juicy, and the remoulade sauce is the perfect complement.
TPO_MentalFreeze
[email protected]I love these crab cakes! They're so easy to make and they're always a hit with my friends and family.
ZT A
[email protected]These crab cakes were amazing! The flavor was perfect and the remoulade sauce was the perfect addition.
Bec O'Brien
[email protected]I've been making these crab cakes for years and they're always a hit. They're so easy to make and they always turn out perfect.
Eunice Kyalo
[email protected]I made these crab cakes for my family and they were a huge success. They loved the flavor and texture, and the remoulade sauce was a perfect addition.
Yas Qureshi
[email protected]These mini crab cakes are the perfect appetizer or party food. They're easy to make and always a hit with guests.
Irem
[email protected]I was skeptical about making crab cakes at home, but this recipe made it so easy. The crab cakes were crispy on the outside and tender on the inside, and the remoulade sauce was delicious.
Ghulam Jeelani
[email protected]I've made these crab cakes a few times now and they're always a crowd-pleaser. They're so flavorful and the remoulade sauce is the perfect complement.
Hailey Banett
[email protected]These mini crab cakes were a hit at my party! They were so easy to make and everyone loved them.