Crab cakes are an extremely popular party pleaser. They are simple to prepare and can be made in regular or mini-sized portions. Serve with a nippy caper dip.
Gourmet Crab Cakes
2 cans (each 120 g) chunk crabmeat, drained
175 ml (3/4 cup) finely crushed soda crackers, divided
50 ml (1/4 cup) finely chopped green onions
50 ml (1/4 cup) mayonnaise or light mayonnaise
50 ml (1/4 cup) grated peeled Granny Smith apple
50 ml (1/4 cup) finely chopped red pepper
15 ml (1 tbsp) finely chopped lemon zest
Get breaking National news
30 ml (2 tbsp) lemon juice
30 ml (2 tbsp) finely chopped chives
1 egg yolk
2 ml (1/2 tsp) cayenne
Caper Dip
30 ml (2 tbsp) mayonnaise or light mayonnaise
50 ml (1/4 cup) sour cream
10 ml (2 tsp) capers, finely chopped
Heat oven to 200 C (400 F).
In a large bowl, combine crabmeat, 50 ml (1/4 cup) of the crushed crackers, green onions, mayonnaise, apple, red pepper, lemon zest, lemon juice, chives, egg yolk and cayenne. Divide mixture into 12 portions and shape into small patties about 5 cm (2 inches) in diameter; set aside.
In a shallow dish, place remaining crushed crackers. Coat all sides of patties in crumb mixture. Place on a lightly greased baking pan. Bake for 8 minutes. Turn and cook for 8 to 10 minutes longer or until crumbs are golden brown.
Caper Dip: In a bowl, combine mayonnaise, sour cream and capers. Mix thoroughly. Place on serving tray with crab cakes for dipping. Garnish as desired.
Makes 12 servings.
For mini crab cakes, divide mixture into 24 portions and shape into small patties about 3 cm (1 1/4 inches) in diameter. Bake as above.
Makes 24 servings.
Source: Clover Leaf.
Comments