Cajun-Style Mini Crab Cakes

Cajun-Style Mini Crab Cakes
Yield: 24 mini crab cakes Prep 20 mins Chill 30 mins Cook 1 min

Ingredients

  • 1 sweet red pepper, coarsely chopped
  • 2 green onions, coarsely chopped
  • 1/2 pound surimi (imitation crabmeat), cut up OR: lump crabmeat, picked over to remove bits of cartilage
  • 1 celery rib, cut up
  • 1 teaspoon Dijon-style mustard
  • 1/4 teaspoon hot-pepper sauce
  • 6 slices thin-sliced white bread, torn in small pieces
  • 3 eggs
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup dry plain bread crumbs
  • 6 cups vegetable oil, for frying
  • 1 recipe Cajun Mayonnaise

Make It

1. 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.

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

3. 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.

4. Heat oil in deep-fat fryer or large skillet until temperature reaches 375 degrees 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.

Cajun Mayonnaise

Yield: about 1 cup

Ingredients

  • 1 cup mayonnaise
  • 1 tablespoon ketchup
  • 1 teaspoon Dijon-style mustard
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon Worcestershire sauce

Make It

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

Nutrition Facts

Amount Per Serving: cal. (kcal): 138, Fat, total (g): 11, chol. (mg): 35, sat. fat (g): 2, carb. (g): 7, pro. (g): 3, sodium (mg): 157, Percent Daily Values are based on a 2,000 calorie diet.