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Ingredients Jump to Instructions ↓

  1. Mini Crab Crab Cakes

  2. 1 1/2 cups 219g / 7.7oz Fresh white bread crumbs

  3. 8 oz 227g Fresh crabmeat - picked over

  4. 1/3 cup 20g / 0.7oz Chopped green onions

  5. 1/4 cup 4g / 0.1oz Chopped fresh cilantro

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 1 Egg (large)

  9. 2 tablespoons 30ml Water

  10. 2 tablespoons 30ml Vegetable oil

  11. Garlic Mayonnaise

  12. 1/4 cup 59ml Mayonnaise

  13. 1 Garlic head - roasted, and Smashed into a paste

  14. 1/4 teaspoon 1 1/3ml Fresh lemon juice - or to taste

Instructions Jump to Ingredients ↑

  1. For the Garlic Mayonnaise: In a small bowl whisk together mayonnaise, garlic and lemon juice. Mayonnaise may be made 3 days ahead and chilled, covered.

  2. For Mini Crab Cakes: Mix first 4 ingredients in medium bowl. Season with salt and pepper. Whisk egg and 2 tablespoons water in small bowl. Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry). Discard remaining egg mixture. Form crab mixture into 4 (1/2-inch thick by 3-inch round) patties, using about 1/2 cupful for each.

  3. Heat oil in heavy large skillet over medium-high heat. Add crab cakes and saute until golden brown, about 4 minutes per side. Transfer to plates. Serve with the the Garlic Mayonnaise.

  4. This recipe yields 4 servings.

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