I can still remember the first time I ever tried Mini Crab Cakes. It was a warm summer day, and my family and I were on vacation in the Outer Banks of North Carolina. We had ordered them from a local seafood restaurant and I was immediately smitten. The crunchy exterior and the soft, fluffy interior were a perfect combination, and the hint of seafood flavor was just enough to tantalize my taste buds. From that moment on, I was hooked on Mini Crab Cakes and I’ve been making them ever since.
Mini Crab Cakes Recipe
- Crab Cakes:
- 2 cups fresh breadcrumbs
- 1 ½ cups crabmeat
- 2 large eggs
- 2 stalks celery, finely chopped
- ½ medium onion, chopped
- ½ small red bell pepper, chopped
- ½ small green bell pepper, chopped
- 1 teaspoon garam masala
- 1 teaspoon minced cilantro
- 1 teaspoon seafood seasoning (such as Old Bay®)
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons salted butter
- ¼ cup mayonnaise
- 2 teaspoons relish
- 1 teaspoon spicy mustard
- ½ teaspoon hot sauce
- ½ cup vegetable oil, or as needed
- Mini Crab Cakes:
- In a large bowl, mix together the breadcrumbs, crabmeat, eggs, celery, onion, red bell pepper, green bell pepper, garam masala, cilantro, seafood seasoning, ground black pepper, and cayenne pepper until well combined.
- In a small saucepan, melt the butter over low heat. Add the mayonnaise, relish, spicy mustard, and hot sauce, stirring until all ingredients are combined.
- Pour the butter-mayonnaise mixture into the large bowl with the other ingredients, and mix until fully combined.
- Scoop out the mixture with a spoon and form into 1-inch mini crab cakes.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Place the mini crab cakes in the skillet and cook until golden brown, about 2 minutes per side.
- Remove the mini crab cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the mini crab cakes warm with your favorite dipping sauce.
- Serving size: 1 mini crab cake
- Calories: 90
- Total Fat: 6 g
- Saturated Fat: 2 g
- Cholesterol: 40 mg
- Sodium: 400 mg
- Total Carbohydrates: 5 g
- Dietary Fiber: 1 g
- Sugars: 0 g
- Protein: 5 g
What other types of seafood can be used to make mini crab cakes?
There are many types of seafood that can be used to make mini crab cakes, from shrimp to scallops. Shrimp can be used as a great alternative to crab in mini crab cakes, as the texture of the shrimp is similar. The mini cakes can be made with either cooked or uncooked shrimp, depending on the desired texture.
Scallops are another seafood option that can be used in mini crab cakes. Scallops are a bit firmer in texture than shrimp, so they hold together better when cooked in the mini cakes. Using cooked scallops also adds a flavourful aroma to the mini crab cakes.
Fish is also a great option for mini crab cakes. Any type of white fish, such as cod or halibut, can be used. The fish can be cooked before being added to the mini cakes, or can be added uncooked for a more delicate flavour.
Lastly, salmon can be used to make mini crab cakes. The bold flavour of the salmon stands out in the mini cakes, making them a delicious option. To make the mini cakes even more flavourful, the salmon can be smoked before being added to the mini cakes.
In conclusion, there are many types of seafood that can be used to make mini crab cakes. Shrimp, scallops, fish, and salmon are all great options, each offering their own unique flavour and texture.
How long can mini crab cakes be stored in the refrigerator?
Mini crab cakes can be safely stored in the refrigerator for up to 3 days. It is important to store them in an airtight container to ensure they remain fresh and do not spoil. Additionally, it is important to keep the container in a cool, dry place, away from direct sunlight and other sources of heat.
To keep the mini crab cakes as fresh as possible, it is best to consume them within one day of preparation. If not eaten in that time frame, they should be stored in the refrigerator according to the above guidelines.
For longer storage, place the mini crab cakes in a freezer-safe container and freeze them for up to 3 months. To thaw, remove the container from the freezer and place it in the refrigerator for several hours before serving.
When refrigerating or freezing the mini crab cakes, it is best to label the container with the date of storage to ensure they are consumed before their expiration.
It is important to note that the above storage guidelines are general suggestions and may vary depending on the specific recipe and ingredients used. Always refer to the instructions on the packaging or recipe for the most accurate storage information.
What sides pair well with mini crab cakes?
Mini crab cakes can pair with a variety of sides to create a delicious and satisfying meal. Popular sides to serve with mini crab cakes include roasted potatoes, coleslaw, salad, tartar sauce, and garlic aioli. Each of these sides offers a different flavor and texture to compliment the rich flavor of the mini crab cakes.
Roasted potatoes are a classic side dish to serve with mini crab cakes. They can be diced or cut into wedges, seasoned with a variety of herbs, and roasted until golden brown. Roasted potatoes are a great way to add some additional crunch and texture to the meal.
Coleslaw is another popular side to serve with mini crab cakes. The creamy texture and tangy flavor of coleslaw are a great contrast to the richness of the mini crab cakes. It is also full of healthy vegetables such as cabbage and carrots, making it a nutritious addition to the meal.
Salad can also be a great side dish to serve with mini crab cakes. A simple green salad with a light vinaigrette dressing is a great way to add some crunch and freshness to the meal. For a heartier side dish, a more substantial salad such as a Caesar salad or a quinoa salad can be a great option.
Tartar sauce is a must-have for mini crab cakes. The creamy, tangy sauce pairs perfectly with the succulent crab cakes and adds another layer of flavor to the meal.
Garlic aioli is another great side to serve with mini crab cakes. The creamy garlic flavor of the aioli complements the crab cakes perfectly and adds an extra punch of flavor. It can also be used as a dip for the mini crab cakes.
These are just a few sides that pair well with mini crab cakes. With a variety of sides to choose from, it’s easy to create a creative and delicious meal that everyone will love.
What type of crab meat is best for making mini crab cakes?
The best type of crab meat for making mini crab cakes is lump crab meat. Lump crab meat is composed of large pieces of white meat taken from the body of a crab and contains little to no cartilage or shell. The quality of the meat is higher than that of other types of crab meat, making it the perfect choice for making mini crab cakes.
The texture of lump crab meat is firmer than other types of crab meat, making it easier to shape into mini crab cakes. It also holds together better and is less likely to fall apart when cooking. Lump crab meat is also naturally sweet, which makes it a great option for making mini crab cakes that are full of flavor and have a great, light texture.
When selecting lump crab meat for making mini crab cakes, it is important to choose meat that is fresh and of high quality. This can be done by looking for lump crab meat with a bright white color and no discoloration or odor. If possible, it is also best to buy fresh crab meat, as the quality is likely to be higher than that of pre-packaged crab meat.
Making mini crab cakes is a great way to enjoy the delicious flavor of crab meat in a convenient, bite-sized form. By using lump crab meat, you can ensure that your mini crab cakes are of the highest quality and full of flavor.
What are some creative ways to serve mini crab cakes?
Mini Crab Cakes are a delicious and easy-to-make appetizer that can be served as a snack, appetizer, or even as a main course. There are many creative and delicious ways to serve these tasty bites. Here are some ideas to get you started.
- Top with a dollop of tartar sauce. Tartar sauce is a classic accompaniment for crab cakes, and it adds a nice zesty flavor to the mini crab cakes. Serve the mini crab cakes with a side of tartar sauce for dipping.
- Serve in a lettuce wrap. For a lighter option, wrap mini crab cakes in a lettuce leaf with some shredded carrot and cucumber. This makes for a delicious and healthy snack.
- Serve with a spicy aioli. Aioli is a creamy sauce made with garlic and olive oil. Adding a bit of spicy chili pepper or hot sauce to the aioli will give your mini crab cakes a nice kick.
- Make mini crab cake sliders. Slice some mini buns and top them with the mini crab cakes, some lettuce, and a dollop of tartar sauce. These mini sliders are a perfect party appetizer.
- Serve over a bed of greens. Place the mini crab cakes over a bed of fresh greens and top with a light vinaigrette or creamy dressing. This makes for a delicious and healthy main course.
No matter how you choose to serve them, mini crab cakes are sure to please. Get creative and try some of these delicious ideas for your next gathering.