mini crab cakes
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| |
| 7 slice | firm white bread, cut up |
| 1/4 cup | mayonnaise |
| 1 large | egg |
| 1 Tbsp | bottled hot red pepper sauce |
| 1 Tbsp | fresh lemon juice |
| 1 tsp | worcestershire sauce |
| 1/2 tsp | salt |
| 1/2 cup | finely minced celery |
| 1/3 cup | minced red sweet pepper |
| 2 Tbsp | minced onion |
| 1 lb. | fresh lump or jumbo crabmeat, or 1 can (16 oz.) refrigerated, |
| | pasteurized crabmeat, picked over |
| 2 Tbsp | chopped fresh flat-leaf parsley |
| 6 tsp | olive oil, divided |
| | fresh parsley and lemon slices, for garnish |
| | hot red pepper sauce, for serving (optional) |
| | jalapeno sauce, for serving (optional) |
| |
| pulse bread in food processor to fine crumbs. |
| whisk mayonnaise, egg, red pepper sauce, lemon juice, worcestershire |
| sauce and salt in bowl. stir in 3/4 cup of the bread crumbs, celery, bell |
| pepper and onion. gently stir in crab. cover and refrigerate 2 hours. |
| transfer remaining bread crumbs to a large shallow dish; toss with |
| parsley. place a 25-inch-long piece of waxed paper on flat surface. pack a |
| level measuring tablespoon with crab mixture and drop onto breadcrumbs; |
| gently turn to coat and shape into 1 1/2-inch cake. place on waxed paper. |
| repeat. heat oven to 350 degree f. lightly coat a large cookie sheet with |
| vegetable cooking spray. heat 1 1/2 teaspoons oil in a large nonstick |
| skillet over medium-high heat. add about 8 to 10 crab cakes to skillet and |
| cook 1 1/2 to 2 minutes per side, until golden. transfer to prepared |
| sheet. |
| repeat with remaining oil and crab cakes. |
| bake crab cakes 10 minutes, until heated through. garnish with parsley |
| and lemon slices and serve with red pepper sauce and jalapeno sauce, if |
| desired. makes about 36 cakes. (nutrition facts are based on 1 crab cake |
| per |
| serving.) |
| make-ahead tip:transfer browned cakes to an airtight container and freeze |
| up |
| to 1 week. thaw 30 minutes in the refrigerator. bake for 12 to 13 minutes, |
| or until heated through. |
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| (ID: 76209) Mirror: rec.food.recipes: Thu, Aug 12, 2004 |