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Recipe Summary

prep:
20 mins
chill:
30 mins
cook:
1 min
Yield:
24 mini crab cakes
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Cajun-Style Mini Crab Cakes

Ingredients

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Directions

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  • Place red pepper, onions, surimi, celery, mustard, pepper sauce, torn bread, eggs and Worcestershire in food processor. Pulse to chop. Refrigerate 15 minutes to allow bread to absorb any liquid.

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  • Place dry plain bread crumbs on piece of waxed paper.

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  • Shape rounded tablespoons of surimi mixture into 1-1/2-inch balls. Roll ball in bread crumbs; flatten slightly into thick patty. Place on baking sheet. Refrigerate for 15 minutes.

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  • Heat oil in deep-fat fryer or large skillet until temperature reaches 375°F. Fry 6 cakes at a time until golden brown, 1 to 1-1/2 minutes. Remove cakes with slotted spoon to paper toweling to drain. Serve warm with Cajun Mayonnaise.

Nutrition Facts (Cajun-Style Mini Crab Cakes)

138 calories; total fat 11g; saturated fat 2g; cholesterol 35mg; sodium 157mg; carbohydrates 7g; protein 3g.

Cajun Mayonnaise

Ingredients

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Directions

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  • Whisk mayonnaise, ketchup, Dijon-style mustard, hot-pepper sauce and Worcestershire sauce in a small bowl. Refrigerate, covered, up to 2 days.

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