Wednesday, October 28, 2009

Mini Crab Cakes

This is a great crab cake recipe. It uses saltine cracker crumbs, instead of regular bread crumbs. They add a great texture & saltiness. But, also give them just the right consistency for easy shaping & frying...they don't fall apart.
I am making them for a catering gig this weekend. So, this recipe makes a lot. You can easily halve it. If you do decide to make a larger batch, crab cakes freeze very well. They can be re-heated in a 350 degree oven for 10-12 minutes. You could also make them into larger cakes & serve them as a main course.

Begin by finely chopping one onion, one red bell pepper & 2 ribs of celery..and, mincing 2 tablespoons of garlic.

Heat 2 tablespoons of canola oil in a skillet, over medium heat. Saute the chopped veggies & garlic for about 5 minutes, or until softened. Remove from the heat & transfer to a large mixing bowl to cool.

Meanwhile, add 2 sleeves of saltine crackers to the bowl of a food processor.

Pulse several times, or until most of the crackers are finely ground {it's okay to have a few larger bits in there}. When the sauteed veggies have cooled down a bit, add 1 1/2 cups of the cracker crumbs to the bowl. {Save the leftovers for frying later on}

Next, you will need 3-16 ounce cans of crabmeat. Transfer them to a bowl, one can at a time, and sort through the meat as you do...looking for any shell fragments. {those don't taste good}.

Add the crabmeat to the bowl.

Toss to combine. In a separate bowl, combine a 1/2 cup mayonnaise,

2 large eggs, 1/4 cup of heavy cream, 1 tablespoon dry mustard, a 1/4 teaspoon cayenne pepper {add more, or less to your taste} & 2 tablespoons of Worcestershire sauce.

Whisk to combine & add to the crabmeat mixture. Using a spatula fold the sauce in gently. Store in a airtight container in the refrigerator for 1 day. {This step helps everything hold together well}

When you are ready to cook the crab cakes, form them into little discs.

Toss them around in the cracker crumbs, pressing down lightly, to help them adhere.

Heat 2-3 tablespoons of canola oil in a large skillet {depending on the size of your pan, you should have about a 1/4" depth of oil in there}. Add in the crab cakes, in batches & cook for 5 minutes. Flip, and cook another 5 minutes, or until both sides are golden brown & they are heated all the way through.
Remove them to a paper towel lined plate, or sheet pan.

Serve warm with a dot of rémoulade sauce on top, or the sauce of your choice.

Mini Crab Cakes

Adapted from Cooks Country Magazine, August 2005
Makes about 5 dozen

1 tablespoon canola oil, plus more for frying
1 small onion, finely chopped
1 red bell pepper, finely chopped
2 ribs celery, finely chopped
2 tablespoons garlic
3 pounds lump crab meat, picked over for any shells
2 sleeves saltine crackers, crushed
1/2 cup mayonnaise
2 large eggs
1/4 cup heavy cream
1 tablespoons dry mustard
1/4 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce

Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add the onion, bell pepper, celery & garlic & cook until softened {about 5 minutes}. Transfer to a large mixing bowl & let cool to room temperature.
When cool, stir in the crabmeat & 1 1/2 cups of the cracker crumbs. Whisk the mayonnaise, eggs, heavy cream, mustard, cayenne & Worcestershire sauce together in a separate bowl. Using a spatula, fold into the crabmeat mixture. Chill for 1 day.
Heat 3-4 tablespoons of canola oil in a large skillet over medium heat. Form the crabmeat mixture into small discs & dredge in the remaining cracker crumbs, pressing slightly to help them adhere. Cook in batches, about 5 minutes per side, until golden brown. Transfer to a plate lined with paper towels. Serve with
rémoulade sauce, or a sauce of your choice.

Rémoulade Sauce
makes 1 1/2 cups

1 cup mayonnaise
1 tablespoon whole grain mustard
1/4 cup finely chopped dill pickles
1 scallion, finely chopped
1 tablespoon lemon juice
1/8 teaspoon cayenne pepper {optional}

Combine all the ingredients & chill for up to 3 days.
Click here for the printable recipe.


Kana said...

Great idea ti use saltines - I am always making fresh breadcrumbs .

Spryte said...

I think my husband would like these! I'll have to try a half batch!

Aggie said...

Oh my gosh....these totally caught my eye on Tasty Kitchen!! They look delicious! Great blog and great pictures!

Anonymous said...

Just made these for my family...husband, 10 year old boy/girl twins, and 3 1/2 year old girl...raves, raves, raves. This is the best crab cake recipe I've come across and the flavors are spot on! Found you thru PW.
Will take some time tonight to browse your wonderful site!

katie said...

Thanks Rani!
So glad you & your family enjoyed them. I think it's an awesome recipe as well. My kids also liked them. I don't think I'll bother trying any other crab cake's a keeper.

Anonymous said...

Can you prep the crab cake a day ahead and then fry hours before a party and reheat?

katie said...

No, They will get soggy.
But, you can fry them before the party. Let them cool, refrigerate them & then re-heat.
They also freeze very well.

Anonymous said...

If I were to fry and reheat, do you recommend defrosting before reheating in the oven, or put them into the oven frozen?

katie said...

I reheat them in a 350 degree oven, straight from the freezer. I do not defrost them. I have done this innumerable times, for parties, catering jobs, etc. & it works perfectly every time!
Because they are small, they should get nice & hot in just 5-10 minutes. If you'd like, break one open, when you think they're hot all the way thorough, to be sure the center isn't still frozen. Be sure to let them cool for 3-4 minutes before serving, so your guests don't burn themselves!
Hope this helps :)

Anonymous said...

Thanks so much! This saves me a ton of time that I would have spent experiementing!

Susan at said...

Love the Bite-size and the idea of freezing - thanks for sharing! Great ideas!


Anonymous said...

someone is using at least one of your images without permission

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