Unlike most pre-prepared crab cakes, which are deep-fried, these these mini crab cakes let the flavour and succulence of the crab lead the way.
16 servings / 30 min (Prep 15 min / Cook 15 min)
Sauce
1 tbsp (15 mL) canola oil mayonnaise
3 tbsp (45 mL) nonfat Greek yogurt
1 tbsp (15 mL) finely chopped dill pickle
1 tsp (5 mL) drained capers, coarsely chopped
1/4 tsp (1 mL) smoked paprika
Crab cakes
1 large egg
1 tbsp (15 mL) canola oil mayonnaise
1 tbsp (15 mL) fresh lemon juice
1 lb (500 g) crab claw meat picked over for shells and cartilage
1 cup (250 mL) breadcrumbs
1/3 cup (75 mL) celery, finely chopped
2 scallions, thinly sliced (1/4 cup/50 mL)
2 tbsp (25 mL) fresh flat leaf parsley, finely chopped
1/8 tsp (0.5 mL) freshly ground black pepper
2 tbsp (25 mL) canola oil
To make sauce: In medium bowl, mix mayonnaise, yogurt, pickle, capers and smoked paprika until well combined. Sauce will keep for up to three days in airtight container in refrigerator.
To make crab cakes: In medium bowl, whisk together egg, mayonnaise and lemon juice until combined. Add crab meat, 1/2 cup (125 mL) breadcrumbs, celery, scallions, parsley and pepper and stir gently to combine. Put remaining breadcrumbs in a shallow dish.
Using your hands, shape about 2 tbsp (25 mL) crab mixture into a patty about 2 inches (5 cm) in diameter. The coat in breadcrumbs, then place on baking sheet or clean work surface. Repeat to form remaining crab cakes for a total of 16.
In large nonstick skillet, heat 1 tbsp (15 mL) canola oil over medium-high heat. Place eight crab cakes into skillet and cook, turning once, until crisp and browned, about 4 minutes per side. Transfer to serving plate or baking sheet, wipe any crumbs out of skillet and repeat with remaining oil and crab cakes.
Place about 1 tsp (5 mL) sauce on top of each crab cake and serve immediately or cover cakes and chill for up to one day, then reheat in 350 °F (180 °C) oven for 10-15 minutes.
Enjoy!