Mini Crab Cakes
-1 lb. fresh or packaged crabmeat
-1/2 sweet red pepper, cored, seeded and very finely diced
-3 scallions, trimmed and chopped
-1/3 c. light mayonnaise (I prefer Hellman’s brand)
-1/2 tsp. salt
-1/4 tsp. black pepper
-1/4 tsp. dried tarragon, crumbled
-1 c. yellow cornmeal
-6 Tbs. vegetable oil
-Remoulade, recipe follows (or just purchased tartar sauce if you prefer!)
1. Pick through crabmeat in a medium-size bowl to remove and pieces of shell or cartiledge. Stir in red pepper, scallion, eggs, mayonnaise, salt, pepper, and tarragon. Add 1/2 c. of the cornmeal; place remaining cornmeal in a small bowl. Let mixture rest for 10 minutes.
2. Using 2 Tbs. mixture for each, form twenty-four 2″ crab cake patties. Shape with your hands, then coat patties with remaining cornmeal.
3. Heat 3 Tbs. of the oil in a large skillet over medium to medium-high heat. Cook 12 of the crab cakes for 3 minutes. Flip over; continue to cook an additional 3 minutes. Repeat with remaining 3 Tbs. of oil and remaining 12 crab cakes. Place on paper towels before serving with remoulade.
Stir together 1/2 c. light mayonnaise, 1 Tbs. chopped capers, 1 Tbs. fresh lemon juice, 2 tsp. pickle relish, 2 tsp. sugar and a dash of hot-pepper sauce.
I love these-they’re so cute! I had been craving crab cakes for a while but couldn’t bring myself to visit Joe’s Crab Shack. Last time I made these, I didn’t chop the red bell pepper finely enough and ended up with crab cakes that didn’t stick together like I wanted them to because of the too-big chunks of pepper. My pan is too small, so I made these in 3 batches instead of 2. I’m totally serving these at the next party I have.