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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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this recipe makes very small crab cakes for appetizers the recipe is from Cuisinart . Ingredients:
1/2 cup chopped artichoke hearts |
1/2 cup coarse cracker crumbs |
1/4 cup mayonnaise |
1 large egg, lightly beaten |
2 tablespoons finely chopped jalapeno pepper |
1 shallot, peeled and minced |
1 clove garlic, peeled and minced |
2 teaspoons chopped fresh cilantro or parsley |
1 teaspoon dijon-style mustard |
1/8 teaspoon cayenne pepper |
8 ounces lump crabmeat, carefully picked over to remove shell and cartilage fragments |
2 tablespoons unsalted butter |
2 tablespoons extra virgin olive oil |
round tortilla chips |
salsa or guacamole for garnish |
Directions:
1. In a medium bowl, combine the chopped artichoke hearts, cracker crumbs, mayonnaise, egg, jalapeño pepper, shallot, garlic, cilantro, mustard, and cayenne; stir to combine. Gently fold in the crabmeat — do not over mix or break up the crab lumps. Shape into 20 mini crab cakes using a slightly rounded tablespoon as a measure. Place shaped crab cakes on a baking sheet lined with plastic wrap and refrigerate until firm, at least 1 hour.
2. Heat 1 tablespoon of the butter with 1 tablespoon of the olive oil in the MultiClad Skillet over medium high heat. When bubbly, add 10 crab cakes and cook about 2 to 3 minutes per side, until crispy and browned. To serve, place a crab cake on a chip and garnish with a small dollop of salsa and/or guacamole.
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