MINIATURE CRAB CAKES

Miniature Crab Cakes image

Yield 24 mini crab cakes or 12 large crab cakes

Number Of Ingredients 19

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1 pound crabmeat
1 cup finely diced onion
1/4 cup finely diced red bell pepper
3 cups fresh bread crumbs, divided
1/2 cup mayonnaise
1/4 cup cream cheese, softened
1 tablespoon Dijon style mustard
1 egg
1 pinch of cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon salt
1 tablespoon finely chopped parsley
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Chipotle Mayonnaise:
2 whole chipotle chiles (canned smoked jalapeño peppers)
1 cup mayonnaise
1 tablespoon minced garlic
1/2 cup chopped fresh parsley
1/4 teaspoon salt

Steps:

In a medium bowl, mix crabmeat, onion, bell pepper, 1 cup bread crumbs, mayonnaise, cream cheese, mustard, egg, cayenne, paprika, salt, and parsley. Refrigerate for 1 hour. Place remaining bread crumbs in a shallow bowl. Using a tablespoon, form a crab cake about 1 inch in diameter. Coat both sides with bread crumbs and place on baking sheet which has been sprayed with vegetable or olive oil spray. Continue until all crabmeat mixture is used. This can be done a day ahead, covered with plastic wrap, then refrigerated until ready to use. Bake at 375° for 10-12 minutes or until golden brown. Serve warm with a dollop of Chipotle Mayonnaise on top. Chipotle Mayonnaise: Place all ingredients in blender or processor and blend until smooth. This can be made a day ahead. Makes about 1 cup.

Nutrition Facts : Nutritional Facts Serves