Best 3 Miniature Crab Cakes With Tomato Ginger Jam Recipes

Indulge in a delightful culinary journey with our tantalizing miniature crab cakes, artfully crafted to deliver a burst of flavors. These bite-sized morsels, complemented by a zesty tomato-ginger jam, offer a harmonious balance of sweet, sour, and savory notes. Get ready to elevate your appetizer or main course game with this exquisite recipe. Additionally, discover a treasure trove of other culinary gems within the article, including a refreshing cucumber and radish salad with a tangy dressing, a creamy avocado-feta dip that will tantalize your taste buds, and a flavorful tomato salsa that adds a vibrant touch to any dish. Embark on this delectable adventure and let your taste buds embark on an unforgettable journey.

Let's cook with our recipes!

MINI CRAB CAKES WITH MUSTARD CREME FRAICHE

Mini Crab Cakes with Mustard Creme Fraiche image

Provided by Valerie Bertinelli

Categories main-dish

Time 50m

Yield 15 mini crab cakes

Number Of Ingredients 16

Ingredients

1/4 cup creme fraiche
1 tablespoon whole-grain mustard
1 teaspoon Dijon Mustard
1/8 teaspoon seafood seasoning, such as Old Bay
2 slices white sandwich bread
1 pound jumbo lump crabmeat, picked through for bits of shell
1/4 cup mayonnaise
1 tablespoon lemon zest, plus lemon wedges, for serving
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
1/8 teaspoon cayenne pepper
2 scallions, finely chopped
Kosher salt and freshly ground black pepper
1 large egg, beaten
3 tablespoons unsalted butter
1 tablespoon chopped chives, for garnish

Steps:

For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.

MINIATURE CRAB CAKES WITH TOMATO GINGER JAM

Miniature Crab Cakes with Tomato Ginger Jam image

Categories Ginger Tomato Appetizer Bake Cocktail Party Crab Spring Gourmet

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
3/4 teaspoon Old Bay Seasoning
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon Tabasco
1 lb jumbo lump crabmeat, picked over
4 cups cornflakes
Accompaniment: tomato ginger jam
Garnish: thinly sliced fresh cilantro

Steps:

Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours.
Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in cornflakes. Make more crab cakes in same manner, transferring to buttered baking sheets. Chill, covered, at least 1 hour.
Preheat oven to 400°F.
Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes. Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.

TOMATO GINGER JAM

Tomato Ginger Jam image

Categories Condiment/Spread Tomato Spring Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 11

Ingredients

1/4 cup minced shallot
1 tablespoon finely grated peeled fresh ginger
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
1 tablespoon sugar
1 1/2 pounds plum tomatoes, seeded and finely chopped
1 1/2 tablespoons fresh lime juice
2 tablespoons finely chopped fresh cilantro

Steps:

Cook shallot, ginger, garlic, salt, black pepper, and red pepper flakes in butter in a 10-inch heavy skillet over moderately low heat, stirring, until shallot is softened, about 5 minutes. Add sugar and cook, stirring, until dissolved. Add tomatoes and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.
Cool jam to room temperature, then stir in lime juice and cilantro.

Tips for Making Miniature Crab Cakes with Tomato-Ginger Jam:

Use fresh crab meat for the best flavor. If you're using frozen crab meat, be sure to thaw it completely before using.
Don't overmix the crab cake mixture. Overmixing will make the crab cakes tough.
Form the crab cakes into small, 1-inch balls. This will help them cook evenly.
Pan-fry the crab cakes over medium heat until they are golden brown and cooked through. Don't overcrowd the pan, or the crab cakes will not cook evenly.
Serve the crab cakes with your favorite dipping sauce, such as tartar sauce or cocktail sauce.

Conclusion:

Miniature crab cakes with tomato-ginger jam are a delicious and easy-to-make appetizer or main course. They are perfect for parties or special occasions. The crab cakes are made with fresh crab meat, bread crumbs, mayonnaise, eggs, and spices. They are then pan-fried until golden brown and cooked through. The tomato-ginger jam is made with tomatoes, ginger, sugar, and vinegar. It is a sweet and tangy sauce that perfectly complements the crab cakes.