Mini Crab Points Recipes

MINI CRAB POINTS

Steps:

• In medium bowl, mix mayonnaise and garlic. Stir in crabmeat, celery, bell pepper, onions and seafood seasoning.
• Top toasted bread with crab mixture. Cut diagonally into quarters. Sprinkle with parsley.

MINI CRAB CAKES WITH MUSTARD CREME FRAICHE

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.

MINI CRAB CAKES WITH REMOULADE SAUCE

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.