I am always looking for appetizers that are different from the usual fare. You know – chips and salsa, veggies and dip, and on and on.
Karen Bernsee contributed this recipe for mini crab cakes. Sounds like a winner to me!
Originator of recipe unknown.
Makes: 24 Mini Crab Cakes
Prep: 25 minutes
Cook: 6 minutes per batch
1 pound fresh or packaged crabmeat
1/2 sweet red pepper, cored, seeded and finely diced
3 scallions, trimmed and chopped
1/3 cup light mayonnaise
1/2 teaspoon salt
14 teaspoon black pepper
1/4 teaspoon dried tarragon, crumbled
1 cup yellow cornmeal
6 tablespoons vegetable oil
Remoulade: Stir together 1/2 cup light mayonnaise, 1 tablespoon chopped capers, 1 tablespoon fresh lemon juice, 2 teaspoons pickle relish, 2 teaspoons sugar and a dash of hot-pepper sauce.
Pick through crabmeat to remove any pieces of shell or cartilage. Stir in red pepper, scallions, eggs, mayonnaise, salt, pepper and tarragon. Add 1/2 cup of the cornmeal; place remaining cornmeal in a small bowl. Let mixture rest for 10 minutes. Using 2 tablespoons mixture for each, form twenty-four 2-inch crab cake patties. Shape with your hands and coat patties with remaining cornmeal. Heat 3 tablespoons of the oil in a large skillet over medium to medium-high heat. Cook 12 of the crab cakes for 3 minutes. Flip over and continue to cook an additional 3 minutes. Repeat with remaining 3 tablespoons oil and the 12 remaining crab cakes. Place on paper towels before serving with the Remoulade.
Per crab cake plus Remoulade: 111 calories, 7g fat, 5g protein, 7g carbohydrates, 0g fiber, 187mg sodium, 39mg cholesterol.
WW Points 3