Best Mini Crab Cakes With Cherry Tomato And Corn Salsa Recipes

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 WITH CHERRY TOMATO AND CORN SALSA

Mini Crab Cakes With Cherry Tomato and Corn Salsa image

I love crab cakes and these are very good especially with the salsa. I did not serve this in individual portions, but rather all on one platter as an appetizer, with the salsa on the side. The cook time includes the chilling time for the salsa.

Provided by pines506

Categories Crab

Time 32m

Yield 18 crab cakes

Number Of Ingredients 22

Ingredients

1 lb lump crabmeat, picked over
1 tablespoon fresh lemon juice
1/2 cup plain breadcrumbs
1 large egg
1/4 cup mayonnaise, plus
1 tablespoon mayonnaise
2 scallions, trimmed and minced
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon dry mustard
salt, to taste
black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons canola oil
6 cups salad greens
2 ears fresh corn, husked
2 cups cherry tomatoes, coarsely chopped
1/2 medium red onion, finely diced
2 scallions, trimmed and minced
1 1/2 tablespoons capers, drained
1 tablespoon balsamic vinegar
1 teaspoon group cumin
1 teaspoon hot sauce (to taste)

Steps:

Crab Cakes:.
Put crabmeat in medium bowl, sprinkle with lemon juice, and gently toss.
In large bowl, mix together bread crumbs, egg, mayonnaise, scallions, parsley, mustard, salt and pepper to taste.
Add crabmeat and mix together gently.
Shape into small patties, about 1 inch thick and 2 inches wide, and place on baking sheet.
Cover with plastic wrap and refrigerate for at least an hour.
Heat 1 tbsp each of butter and oil in large skillet over medium-high heat and cook half of the crab cakes until golden, 3-5 minutes per side.
Drain on paper towels.
Heat remaining butter and oil and repeat with the rest of the crab cakes.
To serve, divide salad greens among 6 plates. Top each plate with three crab cakes and spoon the salsa over them.
Cherry Tomato and Corn Salsa:.
Bring large pot of water to boil. Add corn, return to boil and cook for 5 minutes.
Lift corn from water and set aside to cool.
When cool enough to handle, scrape kernels off cobs with small, sharp knife and transfer to large bowl.
Add tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.
Cover and refrigerate at least 2 hours before serving.
The salsa will keep in the refrigerator for up to three days.
Makes about 3 cups of salsa.