Baby Crab Cakes Appetizers Recipes

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Baby Crab Cakes


  • 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

  • Method:

  • 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.
  • 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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