Best Little Crab Cakes Herby Tartare Recipes

MINI CRAB CAKES WITH CURRIED TARTAR SAUCE

Mini Crab Cakes with Curried Tartar Sauce image

My family loves these. You don't need to use the curried tartar--you can use regular, but the curried tartar is what sets this recipe apart. I ask you to give it a try before deciding against it!

Provided by Maria Connors

Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes

Time 1h35m

Yield 4

Number Of Ingredients 18

Ingredients

¼ cup mayonnaise
2 teaspoons relish
1 teaspoon spicy mustard
½ teaspoon hot sauce
1 teaspoon garam masala
1 teaspoon minced cilantro
2 tablespoons salted butter
2 stalks celery, finely chopped
½ medium onion
½ small red bell pepper, chopped
½ small green bell pepper, chopped
2 cups fresh bread crumbs
1 ½ cups crabmeat
2 large eggs
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
½ cup vegetable oil for frying, or as needed

Steps:

Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.
Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.
Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls.
Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.
Serve with curried tartar sauce.

Nutrition Facts : Calories 326.2 calories, Carbohydrate 16.1 g, Cholesterol 141.4 mg, Fat 23.4 g, Fiber 1.7 g, Protein 14 g, SaturatedFat 6.6 g, Sodium 658.4 mg, Sugar 3.3 g

MINI CRAB CAKES

Mini Crab Cakes image

Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!

Provided by Dannon Oikos

Categories Trusted Brands: Recipes and Tips Dannon Oikos®

Time 40m

Yield 18

Number Of Ingredients 12

Ingredients

1 (16 ounce) can fancy lump crabmeat, well drained and picked through for cartilage
1 egg, lightly beaten
1 cup Dannon Oikos Plain Greek Nonfat Yogurt
¼ cup finely chopped red bell pepper
¼ cup thinly sliced green onion
1 teaspoon finely grated zest of one lemon
Fresh cracked pepper to taste
1 cup plain or panko breadcrumbs, divided
Cooking spray
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 tablespoons lemon juice

Steps:

Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

Nutrition Facts : Calories 55.5 calories, Carbohydrate 5.4 g, Cholesterol 30.3 mg, Fat 0.8 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 0.2 g, Sodium 133.8 mg, Sugar 0.2 g

MINI CRAB CAKES AND CAJUN TARTAR

Mini Crab Cakes and Cajun Tartar image

Provided by Trisha Yearwood

Categories appetizer

Time 1h30m

Yield 12 crab cakes

Number Of Ingredients 22

Ingredients

3/4 cup mayonnaise
3 tablespoons sweet relish
1 teaspoon hot sauce, such as Tabasco
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Cajun seasoning
1/2 teaspoon white vinegar
2 tablespoons salted butter, melted and cooled
2 large eggs
3 tablespoons sour cream
2 tablespoons coarsely chopped fresh parsley
1 teaspoon freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice, plus wedges for serving
3 to 4 dashes hot sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
1 tablespoon capers, drained and chopped
2 stalks celery, finely chopped
1/2 teaspoon salt, plus more for sprinkling
1 pound lump crab meat
3/4 cup panko breadcrumbs (see Cook's Note)
1/4 cup vegetable oil

Steps:

For the tartar sauce: In a small bowl, combine the mayonnaise, relish, hot sauce, salt, pepper, Cajun seasoning and vinegar. Cover and refrigerate for at least 30 minutes, or until ready to serve.
For the crab cakes: Meanwhile, in a large bowl, whisk together the melted butter, eggs, sour cream, parsley, lemon zest, lemon juice, hot sauce, Worcestershire sauce, Old Bay, capers, celery and salt. Gently fold in the crab and breadcrumbs. Form crab cakes by turning out 1/3 cup of the crab mixture for each cake onto a plate. Using the palm of your hand, lightly flatten the top to make patties.
In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Cook the crab cakes in batches until brown and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Serve with lemon wedges and a dollop of tartar sauce.