Let’s face it. Who doesn’t like CRAB CAKES? And who hates going to a party where everyone is standing up and trying to eat appetizers without getting the food all over their holiday finery? This recipe really addresses both things. Appeal to everyone with the crab cakes but make them bite-sized so they are good standing- up food.
Another issue with holiday parties arises when you stand up and juggle a drink in one hand and a small plate in another (or worse, just a cocktail napkin you don’t know what to do with when the nibble is gone). Generally, I find at those stand-up parties that I am more hungry than I have ever been. Probably didn’t eat all day. And then you find yourself at a party where LITTLE, TEENY, MICROSCOPIC food is being served.
Not s0 with these crab cakes because they are packed with crab and a quite substantial despite their diminutive size. Unlike a stalk of celery or a carrot stick, this is an appetizer you can really sink your teeth into. Especially when dipped into a tangy tartar sauce laced with a few dried cranberries to keep up our Red and Green theme.
As an aside, for whatever reason, I do not like the taste of Old Bay Seasoning but traditionalists will say that you can’t have crab cakes without it. You can use it or leave it out. Up to you. It will give the crab cakes a bit of a kick so don’t go overboard.
There are a few key things to remember when you are making crab cakes:
- Buy lump crabmeat only. The shredded stuff tastes like cat food
- Buy a lot of it if you want to feed a crowd
- Don’t hurt it. You want to be very, very gentle when you mix it
- Don’t ruin it with a bunch of stuff
- Don’t overcook the crab cakes
- Don’t run out
As for the cranberry tartar sauce, I like the look of the cranberries in the tartar sauce this time of the year to give it more of a holiday feel. The sauce is made in a small food processor using a homemade mayonnaise recipe. Dual purpose. First you make the mayo into tartar sauce. Then you can make it for potato salad, shrimp salad or any other dish that calls for mayo. While I am a big fan of Hellman’s, there are some times when you just want to step up your game and make the easy mayo from scratch. Once you try this you will be amazed at how quickly you can make it. Note that the mayonnaise has a raw egg in it. If you are concerned about that, you can make the cranberry mayo with all of the ingredients added to a cup of Hellman’s mayonnaise.
I have been working really hard on my photographs and I am really pleased with the way things are turning out. My very patient teacher, Ernest, has steered me away from shooting the same shot over and over again without changing anything on the camera. I am getting braver and bolder (by this I mean standing on a step ladder on an icy deck) and I hope you see some improvement here!
This whole MEtirement journey has made me really yearn for all things new. Off I go on yet another adventure and I really hope you like the little crab cakes because they are incredibly yummy.
Mini Appetizer Crab Cakes
These are an elegant addition to a holiday dinner or party table. A delicious nibble with a tangy tartar sauce made a bit festive with the addition of cranberries.
Ingredients
For the Mini Crab Cakes
- 6 tablespoons olive oil divided
- 1 sweet onion finely minced
- 4 cloves crushed garlic
- 1 egg
- 6 tablespoons Hellman's mayonnaise
- 1-2/3 cup plain bread crumbs divided
- 1 bunch scallions very thinly sliced (green and white parts)
- 1/2 cup finely chopped cilantro
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon Old Bay Seasoning optional
- 2 10- oz containers of lump crab meat
For the Cranberry Tartar Sauce
- 1/3 1 tablespoon dijon mustard juice of 1 lemon 1 tablespoon maple syrup 1 teaspoon red wine vinegar 1/2 teaspoon salt 1 cup olive oil 1/2 cup canola oil 1/3 cup small capers dried cranberries
- 1/3 cup boiling water
- 2 tablespoons dijon mustard
- juice of one lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon maple syrup
- 3/4 teaspoon salt
- 1 cup olive oil
- 1/2 cup canola oil
- 1.3 cup small (nonpareil) capers
Instructions
Mini Crab Cakes
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In a large, microwave safe measuring cup mix 2 tablespoons of the olive oil, onion and garlic. Microwave for 3 minutes and stir. Microwave for another 2 minutes until the onions are translucent. Stir well and set aside to cool.
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Preheat the oven to 400 degrees.
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In a large mixing bowl, beat the egg and add the mayonnaise, 2/3 cup breadcrumbs, scallions and cilantro, salt and pepper, and the Old Bay Seasoning if you are using it. Mix well.
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Fold in the crabmeat. Be very gentle. Do not break up the large pieces because you will lose the appealing texture of the cakes.
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On two large parchment-lined baking sheets, drizzle 2 tablespoons of olive oil on each baking sheet. Rub it around with your hand until the baking sheets are completely and evenly coated.
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With a small (mini) ice-cream scoop, drop each of the cakes into a flat dish containing the remaining 1 cup of breadcrumbs. Pat the cakes until they hold together well but don't compress them too much.
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Put the crab cakes on the two oiled baking sheets, evenly spaced.
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Bake the crab cakes for 12 minutes. Take them out of the oven and carefully turn them. Bake for another 6-8 minutes until they are brown. If they are not brown enough, run each pan quickly under the broiler.
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Serve the crab cakes on a large platter with the tartar sauce for spooning onto individual plates.
Cranberry Tartar Sauce
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First, soak the cranberries in the boiling water in a 1 cup measuring cup for 15 minutes. To do this the simple way, just boil the water in the microwave, remove the cup and throw the cranberries in and set them aside.
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In the bowl of a small food processor or in a blender, combine the egg, mustard, lemon juice, maple syrup, vinegar and salt. Process or blend for 30 seconds until well mixed.
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With the processor or blender running, slowly drizzle in the oils until the mayonnaise is emulsified.
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Stir in the capers and the drained cranberries (all things Red and Green again!) and refrigerate the tartar sauce for at least an hour. Do not blend or process the capers and cranberries. You want them to remain whole.
Recipe Notes
These can be served as passed appetizers, placed on a buffet or they can be plated with the sauce in a pool on the side of the plate and served as a first course. No matter how you serve them, they are just delicious.