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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Spicy Crab Cakes Recipe

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This recipe for Spicy Crab Cakes is from Brian's 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:  
Extra virgin olive oil for the pan
3/4 lb jumbo lump crab meat
1/3 c finely crushed butter crackers (like Ritz)
3 T chipotle mayonnaise, plus more for topping
1 large egg white, lightly beated
1 T chopped fresh chives, plus more for topping
1 tsp finely grated lemon zest
Kosher salt
Directions:
Directions:
1. Preheat oven to 400º. Brush a 24 cup mini-muffin pan (preferably non-stick) with olive oil
2. Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest, and 34 tsp salt in a large bowl until well combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
3. Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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