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Mini Crab Cakes with Chive Caper Sauce Recipe

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This recipe for Mini Crab Cakes with Chive Caper Sauce is from The Motta Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
CRAB CAKES:
1/2 cup scallion, minced
1/2 cup celery, chopped fine
1/4 cup mayonnaise
1/4 cup fresh basil, minced
2 tsp. fresh lemon juice
1 tbsp. Old Bay Seasoning
2 tsp. Dijon mustard
1 lb. crabmeat
3 cups fresh bread crumbs, no crusts
2 egg yolks, beaten

CHIVE CAPER SAUCE:
1 cup mayonnaise
1/4 cup chives, minced
1/4 cup parsley, minced
2 tbsp. shallots, minced
2 tbsp. fresh lemon juice
1/2 tsp. Tabasco sauce
2 tbsp. capers, drained

Directions:
Directions:
Make Crab Cakes: Combine the first 7 ingredients. Toss in crab. Fold in breadcrumbs. Season. Mix in yolks. Use 1 tbsp. crab mixture to form 1" diameter patties. Coat with crumbs. Cover and chill 1 hour to 1 day.

Coat 2 baking sheets with PAM and arrange crab cakes on top. Broil 3 minutes per side.

Can be made 30 minutes ahead and keep warm at 300º. Top with a dollop of the sauce and a basil leaf to serve.

MAKE SAUCE: Mix first 6 sauce ingredients in food processor until pale green and well blended. Place in bowl. Stir in capers and season. Chill.

Personal Notes:
Personal Notes:
These can be broiled, chilled and frozen. To reheat, place frozen crab cakes on baking sheet and heat in 350 oven or broil.

 

 

 

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