mini crab cakes
 
7 slice  firm white bread, cut up
1/4 cup  mayonnaise
1 large  egg
1 Tbsp  bottled hot red pepper sauce
1 Tbsp  fresh lemon juice
1 tsp  worcestershire sauce
1/2 tsp  salt
1/2 cup  finely minced celery
1/3 cup  minced red sweet pepper
2 Tbsp  minced onion
1 lb.  fresh lump or jumbo crabmeat, or 1 can (16 oz.) refrigerated,
  pasteurized crabmeat, picked over
2 Tbsp  chopped fresh flat-leaf parsley
6 tsp  olive oil, divided
  fresh parsley and lemon slices, for garnish
  hot red pepper sauce, for serving (optional)
  jalapeno sauce, for serving (optional)
 
pulse bread in food processor to fine crumbs. 
whisk mayonnaise, egg, red pepper sauce, lemon juice, worcestershire 
sauce and salt in bowl. stir in 3/4 cup of the bread crumbs, celery, bell 
pepper and onion. gently stir in crab. cover and refrigerate 2 hours. 
transfer remaining bread crumbs to a large shallow dish; toss with 
parsley. place a 25-inch-long piece of waxed paper on flat surface. pack a 
level measuring tablespoon with crab mixture and drop onto breadcrumbs; 
gently turn to coat and shape into 1 1/2-inch cake. place on waxed paper. 
repeat. heat oven to 350 degree f. lightly coat a large cookie sheet with 
vegetable cooking spray. heat 1 1/2 teaspoons oil in a large nonstick 
skillet over medium-high heat. add about 8 to 10 crab cakes to skillet and 
cook 1 1/2 to 2 minutes per side, until golden. transfer to prepared 
sheet. 
repeat with remaining oil and crab cakes. 
bake crab cakes 10 minutes, until heated through. garnish with parsley 
and lemon slices and serve with red pepper sauce and jalapeno sauce, if 
desired. makes about 36 cakes. (nutrition facts are based on 1 crab cake 
per 
serving.) 
make-ahead tip:transfer browned cakes to an airtight container and freeze 
up 
to 1 week. thaw 30 minutes in the refrigerator. bake for 12 to 13 minutes, 
or until heated through. 
 
 
 
(ID: 76209) Mirror: rec.food.recipes: Thu, Aug 12, 2004


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