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
Serves 16 servings
Prep time 0h 15m
Cook time 0h 15m
Total time 0h 30m
Step 1To 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 2To 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 3Using 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 4In 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 5Place about 3/4 tsp (4 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.
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