BABY CRAB CAKES – Cuisinart Philippines

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BABY CRAB CAKES

BABY CRAB CAKES

Ingredients

  • ½ cup chopped artichoke hearts 
  • ½ cup coarse cracker crumbs
  • ¼ cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tablespoons finely chopped jalapeño pepper
  • 1 shallot, peeled and minced
  • 1 clove garlic, peeled and minced
  • 2 teaspoons chopped fresh cilantro or parsley
  • 1 teaspoon Dijon-style mustard
  • ⅛ teaspoon cayenne pepper
  • 8 ounces lump crab meat, carefully picked over to remove shell and cartilage fragments
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil round
  • tortilla chips salsa or guacamole for garnish

Preparation

  1. In a medium bowl, combine the chopped artichoke hearts, cracker crumbs, mayonnaise, egg, jalapeño pepper, shallot, garlic, cilantro, mustard, and cayenne; stir to combine.
  2. Gently fold in the crab meat — do not over mix or break up the crab lumps.
  3. Shape into 20 mini crab cakes using a slightly rounded tablespoon as a measure.
  4. Place shaped crab cakes on a baking sheet lined with plastic wrap and refrigerate until firm, at least 1 hour.
  5. Heat 1 tablespoon of the butter with 1 tablespoon of the olive oil in the MultiClad Skillet over medium high heat.
  6. When bubbly, add 10 crab cakes and cook about 2 to 3 minutes per side, until crispy and browned.
  7. To serve, place a crab cake on a chip and garnish with a small dollop of salsa and/or guacamole.
Tags: Breakfast