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Mini Crab Cakes

TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min./batch YIELD: 16 appetizers.
Fresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It's great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. —Ellen Riley, Murfreesboro, Tennessee

Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon dill pickle relish
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon Worcestershire sauce
  • CRAB CAKES:
  • 1 large egg
  • 1/4 cup seasoned bread crumbs
  • 1/4 cup mayonnaise
  • 1 green onion, chopped
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon seafood seasoning
  • 1/4 teaspoon hot pepper sauce
  • 3 cups lump crabmeat, drained
  • 1/4 cup canola oil
  • 16 dill pickle slices
  • Minced chives

Directions

  • 1. Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes.
  • 2. With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.

Nutrition Facts

1 crab cake with 1-1/2 teaspoons sauce: 134 calories, 12g fat (1g saturated fat), 36mg cholesterol, 402mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 4g protein.

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