Mini Crab Cakes With Garlic-Chive Sauce

Mini Crab Cakes With Garlic-Chive Sauce Recipe
Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Cook these mini crab cakes over medium-low heat to ensure a deep golden crust without overcooking the delicate crab.  Pair with our homemade garlic-chive sauce. 

Yield:

Makes 16 cakes (serving size: 1 cake and 1 tbsp. sauce)

Recipe from

Recipe Time

Prep: 10 Minutes
Bake: 8 Minutes

Nutritional Information

Calories 67
Fat 3.7 g
Satfat 1.3 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 4.2 g
Carbohydrate 4.3 g
Fiber 0.4 g
Cholesterol 41 mg
Iron 0.3 mg
Sodium 238 mg
Calcium 12 mg

Ingredients

1 (8-oz.) package fresh lump crabmeat, drained
3 whole grain white bread slices
1/3 cup light mayonnaise
3 green onions, thinly sliced
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
2 large eggs, lightly beaten
Vegetable cooking spray
Salt to taste
Garnish: lemon slices

Preparation

1. Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)

2. Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).

3. Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired.

Note: For testing purposes, we used Sara Lee Soft & Smooth Whole Grain White Bread.

Note: Nutritional analysis does not include salt to taste.

Note:

Sherry Little, Sherwood, Arkansas,

May 2009
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