Miniature Crab Cakes with Tomato Ginger Jam |
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Prep Time: 105 Minutes Cook Time: 195 Minutes |
Ready In: 300 Minutes Servings: 36 |
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Ingredients:
1/2 cup mayonnaise |
1 large egg |
1 tablespoon dijon mustard |
3/4 teaspoon old bay seasoning |
1 1/2 teaspoons fresh lemon juice |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/8 teaspoon tabasco |
1 lb jumbo lump crabmeat, picked over |
4 cups cornflakes |
accompaniment: tomato ginger jam |
garnish: thinly sliced fresh cilantro |
Directions:
1. Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours.
2. Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in cornflakes. Make more crab cakes in same manner, transferring to buttered baking sheets. Chill, covered, at least 1 hour.
3. Preheat oven to 400°F.
4. Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes. Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.
5. Cooks' note: Unbaked crab cakes can chill up to 4 hours.
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