Cheesecake Factory Mini Crabcakes (Sandra H.)

Mini Crab Cakes

2 T mayonnaise
2 T minced onion (green part only)
2 T minced red bell pepper
1/2 beaten egg
1 t minced fresh parsley
1 t Old Bay seasoning
1/2 t yellow prepared mustard
1/2 lb lump crab meat
3 T plain breadcrumbs (such as Progresso)
1/4 c panko
vegetable oil

Measure all ingredients for the crab cakes–except the breadcrumbs, crab, panko and vegetable oil–into a large bowl. Use a whisk to blend ingredients together. Carefully fold the crab and breadcrumbs into the whisked ingredients. Be sure not to over stir the mix or those tasty lumps of crab will fall apart. The best crab cakes have nice big chunks of crab in ’em. Rub a light coating of oil in six cups of a nonstick standard size muffin tin, then use your hands or a spoon to fill the cups with equal amounts of the crab mixture. Press down a bit on each crab cake so that the top is flat. Don’t press too hard or the crab cakes may be hard to get out. Cover the muffin tin with plastic wrap and pop it in the fridge for a hour or so. This step will help the cakes stay together when they’re browned in the oil. After the crab cakes have chilled through, heat up about 1/4″ of vegetable oil in a large skillet over medium/low heat. Fill a shallow bowl with the panko breadcrumbs. Carefully turn the crab cakes out onto a plate. Gently roll each crab cake around in the panko breadcrumbs. Each crab cake should be wearing a light coating of panko. Test the oil by dropping a pinch of panko into the pan. It should sizzle. Saute the crab cakes in the hot oil for 1 1/2 – 3 min on each side or until the cakes are golden brown. Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish. Serves 2 – 4.

Remoulade Sauce

1/2 c mayonnaise
2 t capers
2 t chopped dill pickle slices (hamburger pickles)
1 t lemon juice
1/2 t minced fresh parsley
1/2 t paprika
1/2 t chili powder
1/4 t cayenne pepper
1/4 t ground cumin
1/8 t salt

Combine all the ingredients in a small bowl. Cover and chill the sauce until you’re ready to serve up the crab cakes.


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