Miniature Crab Cakes With Mustard Mayonnaise Recipes

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MINI CRAB CAKES WITH MUSTARD CREME FRAICHE



Mini Crab Cakes with Mustard Creme Fraiche image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 15 mini crab cakes

Number Of Ingredients 16

1/4 cup creme fraiche
1 tablespoon whole-grain mustard
1 teaspoon Dijon Mustard
1/8 teaspoon seafood seasoning, such as Old Bay
2 slices white sandwich bread
1 pound jumbo lump crabmeat, picked through for bits of shell
1/4 cup mayonnaise
1 tablespoon lemon zest, plus lemon wedges, for serving
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
1/8 teaspoon cayenne pepper
2 scallions, finely chopped
Kosher salt and freshly ground black pepper
1 large egg, beaten
3 tablespoons unsalted butter
1 tablespoon chopped chives, for garnish

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.

MARYLAND CRAB CAKES RECIPE (LITTLE FILLER)



Maryland Crab Cakes Recipe (Little Filler) image

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.

Provided by Sally

Categories     Dinner

Time 55m

Number Of Ingredients 11

1 large egg
1/4 cup (60g) mayonnaise
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
1 teaspoon fresh lemon juice, plus more for serving
1/8 teaspoon salt
1 pound fresh lump crab meat*
2/3 cup (41g) Saltine cracker crumbs (about 14 crackers)
optional: 2 Tablespoons (30g) melted salted or unsalted butter

Steps:

  • Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don't want to break up that crab meat!
  • Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
  • Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
  • Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don't flatten!) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
  • Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
  • Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

MARYLAND CRAB CAKES



Maryland Crab Cakes image

A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all backfin and lump when making these Maryland style crab cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 12

1 pound small-size fresh crabmeat, such as special or claw
1 pound large-size fresh crabmeat, such as jumbo lump or backfin
1/2 cup light mayonnaise
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Old Bay Seasoning
Coarse salt and freshly ground pepper
1 cup fine saltine crumbs (from about 30 crackers)
4 tablespoons unsalted butter, melted
Tartar Sauce for Crab Cakes

Steps:

  • Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
  • In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
  • Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in large-size crabmeat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 8 cakes. To make ahead, see Cook's Notes.
  • Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.

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