INGREDIENTS:
Crab Cakes:
- 8 ounces lump crab meat
- 1/2 stalk celery, finely diced
- 1/2 small onion, finely diced
- 1 tablespoon Whole Grain Mustard (I use my own)
- 2 tablespoons prepared horseradish
- 1 egg, beaten lightly
- 1 tablespoon parsley
- 1/2 teaspoon paprika
- 1 1/2 tablespoons Old Bay Seasoning
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup breadcrumbs
- 1/2 cup mayonnaise
- 1 teaspoon mustard
- 1 tablespoon horseradish, prepared
- 1 tablespoon lemon juice
- 1 tablespoon sriracha
- 1 tablespoon Old Bay seasoning
- 1 tablespoon capers, chopped and drained
- Lemon Wedges
INSTRUCTIONS:
- Preheat oven to 375F.
- Spray your mini-muffin tin with non-stick pray.
- Mix all of the ingredients for the crab cakes in a bowl. Be careful not to work the mixture too much or you will break up the crab meat. You want it in chunks.
- Press the mixture into a mini muffin tin. You will fill 20 spaces.
- Bake for 15 minutes.
- While the crab cakes are baking, make your remoulade.
- Mix all the ingredients for the remoulade in a small bowl.
- Keep chilled until ready to serve.
- Run a knife around the edges of the crab cakes when they come out, being careful not to cut them.
- Place on serving platter with Old Bay Remoulade and lemon wedges to serve!
- Let them cool for a minute or so before removing them to your serving platter.
- Serve warm with Old Bay Remoulade.
Source: A Dish Of Daily Life
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