Mini crab cakes with smarter tartar
Unlike most pre-prepared crab cakes, which are deep-fried, these let the flavour and succulence of the crab lead the way.
90 cal
Serves 16
Prep time
0h 15m
Cook time
0h 15m
Total time
0h 30m
Ingredients
Directions
-
Step 1
To make sauce: In medium bowl, mix mayonnaise, yogurt, pickle, capers and smoked paprika until well combined. Sauce will keep for up to three days in airtight container in refrigerator. -
Step 2
To make crab cakes: In medium bowl, whisk together egg, mayonnaise and lemon juice until combined. Add crab meat, 1/2 cup (125 mL) breadcrumbs, celery, scallions, parsley and pepper and stir gently to combine. Put remaining breadcrumbs in shallow dish. -
Step 3
Using your hands, shape about 2 tbsp (25 mL) crab mixture into patty about 2 inches (5 cm) in diameter. Coat in breadcrumbs, then place on baking sheet or clean work surface. Repeat to form remaining crab cakes for total of 16. -
Step 4
In large, nonstick skillet, heat 1 tbsp (15 mL) canola oil over medium-high heat. Place eight crab cakes into skillet and cook, turning once, until crisp and browned, about 4 minutes per side. Transfer to serving plate or baking sheet, wipe any crumbs out of skillet and repeat with remaining oil and crab cakes. -
Step 5
Place about 1 tsp (5 mL) sauce on top of each crab cake and serve immediately, or cover cakes and chill for up to one day, then reheat in 350 °F (180 °C) oven for 10-15 minutes.
Nutritional information
Per serving: 1 crab cake and 1 tsp (5 mL) sauce
- Calories
- 90
- Protein
- 8 g
- Sodium
- 150 mg
- Potassium
- 136 mg
- Total fat
- 4 g
- Saturated fat
- 0 g
- Cholesterol
- 35 mg
- Carbohydrates
- 4 g
- Fibre
- 0 g
- Sugars
- 0 g
- Added sugars
- 0 g
