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Mini Crab Cakes with Pickled Celery

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 1 hr
Total time 1 hr
Yield

Serves 16 (serving size: 2 crab cakes)

You can bake these cakes up to 2 hours ahead of party time and rewarm in a 300° oven for 5 to 6 minutes.

Ingredients

  • 3 tablespoons water
  • 3 tablespoons cider vinegar
  • 2 teaspoons sugar
  • 3/4 cup finely chopped celery
  • 1 pound jumbo lump crabmeat, shell pieces removed
  • 1/4 cup canola mayonnaise, divided
  • 3 tablespoons minced fresh chives, divided
  • 2 teaspoons Dijon mustard, divided
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 1 cup whole-wheat panko, divided
  • 2 teaspoons olive oil
  • Cooking spray
  • 2 tablespoons 2% reduced-fat Greek yogurt
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • 16 lemon wedges

Nutrition Information

  • calories 65
  • fat 2.2 g
  • satfat 0.3 g
  • monofat 1.1 g
  • polyfat 0.6 g
  • protein 6 g
  • carbohydrate 4 g
  • fiber 1 g
  • cholesterol 39 mg
  • iron 0.0 mg
  • sodium 199 mg
  • calcium 32 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine 3 tablespoons water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Add celery; let stand 15 minutes. Drain.

  3. Drain crabmeat on several layers of paper towels. Combine half of celery, 2 tablespoons mayonnaise, 1 tablespoon chives, 1 teaspoon mustard, black pepper, salt, and egg in a medium bowl, stirring with a whisk. Add crabmeat and 1/4 cup panko to mayonnaise mixture; toss gently. Chill 15 minutes.

  4. Combine remaining 3/4 cup panko, 1 tablespoon chives, and oil in a bowl; toss. Sprinkle 1/2 teaspoon panko in bottom of each of 32 miniature muffin cups coated with cooking spray. Spoon 1 heaping tablespoon crab mixture over panko. Top each cup with 1/2 teaspoon panko mixture. Bake at 400° for 15 minutes.

  5. Preheat broiler to high.

  6. Lightly coat crab cakes with cooking spray. Broil 1 minute or until tops are crisp.

  7. Combine remaining 2 tablespoons mayonnaise, yogurt, remaining 1 teaspoon mustard, remaining half of celery, remaining 1 tablespoon chives, and hot sauce in a bowl. Top each crab cake with about 1/2 teaspoon sauce. Serve with lemon wedges.