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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Nkosiyakhe Isaac
n.isaac64@yahoo.comI'm so impressed with this recipe. It's so easy to follow and the results are amazing.
Kamogelo Kgole
kamogelo-k@yahoo.comThese crab cakes are the best I've ever had!
Ahmed Usama
usama38@yahoo.comI'm definitely going to add this recipe to my regular rotation.
Manno Billi
b-manno17@yahoo.comThis recipe is a must-try for any seafood lover.
Samirawit Birhanu
b_samirawit49@yahoo.comI can't wait to make these crab cakes again!
Santan Kelapa
k_s@gmail.comThese crab cakes are perfect for a party or a special occasion.
jhudai Angeles
a@yahoo.comI'm so glad I found this recipe. It's a great way to use up leftover crab meat.
Noman Amin
aminnoman58@aol.comThe ingredients are all easy to find and affordable.
Hotel Raviraj
hr84@yahoo.comThese crab cakes are so easy to make, even a beginner can do it.
Sunny 638
sunny.638@gmail.comI highly recommend this recipe to anyone who loves crab cakes. You won't be disappointed!
Rashid Balouch
balouchr@gmail.comThe remoulade sauce is the perfect complement to the crab cakes. It's creamy, tangy, and flavorful.
Desteny Morales
desteny_m@gmail.comI've made this recipe several times and it always turns out great. It's a keeper!
Naveed ahmad Naveed ahmad
ahmad_n66@hotmail.comI love that this recipe uses lump crab meat. It gives the crab cakes a much better flavor and texture than using regular crab meat.
RockCoder 99
rockcoder97@aol.comI made these crab cakes for my family and they were a huge success. Even my picky kids loved them!
Divan Vanessa
v.d@yahoo.comI've tried many crab cake recipes, but this one is by far the best. The crab cakes are perfectly crispy on the outside and tender on the inside.
Bhim B danuwar
d-b31@hotmail.co.ukThese crab cakes were a hit at my last party! Everyone loved them.