Mini Crab Cakes With Garlic-Chive Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
|
Cook these mini crab cakes over medium-low heat to ensure a deep golden crust without overcooking the delicate crab. Pair with our homemade garlic-chive sauce. Ingredients:
1 (8-oz.) package fresh lump crabmeat, drained |
3 whole grain white bread slices |
1/3 cup light mayonnaise |
3 green onions, thinly sliced |
1 teaspoon old bay seasoning |
1 teaspoon worcestershire sauce |
2 large eggs, lightly beaten |
vegetable cooking spray |
salt to taste |
garlic-chive sauce |
garnish: lemon slices |
Directions:
1. Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)
2. Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).
3. Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired.
4. Note: For testing purposes, we used Sara Lee Soft & Smooth Whole Grain White Bread.
5. Note: Nutritional analysis does not include salt to taste.
|
|