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Mini Crab Cakes

Submitted by: Mary on 01/23/2004
2934 views
2.98 avg rating
176 votes
 
 
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Ingredients

1/2 lb Lump crab meat (Blue crab is best)
3 T Crushed pork rinds
2 T Mayonnaise
3 T Green onion (green tops only)
2 T Red bell pepper, minced
1 Egg, beaten
1 t Fresh parsley, minced
1 t Old Bay seasoning
1/2 t Yellow mustard
1/4 C Almond flour
Vegetable oil
REMOULADE SAUCE:

1/2 C Mayonnaise
2 t Capers
2 t Dill pickle slices, chopped
1 t Lemon juice
1/2 t Fresh parsley, minced
1/2 t Paprika
1/2 t Chili powder
1/4 t Cayenne pepper
1/4 t Ground cumin
1/8 t Salt

Directions

Measure all the ingredients for the crab cakes, except the almond flour and oil, into a large bowl.



Usa a spatula to carefully fold the ingredients together. Be sure not to over stir the mixture or those tasty lumps of crab will fall apart. The best crab cakes have nice big chunks of cram in them.



Use your hands to fill six cups of a muffin tin with equal amounts of the crab mixture. Press down a bit on each crab cake so that the top is flat. Don't press too hard or the crab cakes will be hard to get out.



Cover the muffin tin with plastic wrap and pop it in the refrigerator for a few hours. This will help the cakes stay together while cooking.



Make the rmoulade sauce by combining all the ingredients in a small bowl. Cover and chill until you're ready to serve the crab cakes.



Heat 1/4 inch of vegetable oil in a large skillet over medium/low heat. Fill a shallow bowl with the almond flour.



Carefully turn the crab cakes out onto a plate. Gently roll each crab cake around in the almond flour, each crab cake should have a light coating of almond flour on it.



Test the oil by dropping a pinch of almond flour into the pan. It should sizzle.



Saute the crab cakes in the hot oil for 2 to 3 minutes on each side or until the cakes are golden brown.



Drain the cakes on paper towels briefly, season.



Serve hot crab cakes with the remoulade sauce alongside in a small dish.

Servings

3

Calories

2

Time to prepare

30 minutes

Difficulty

Easy
 

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