Saturday, February 11, 2017

Mini Crab Cakes #Sunday Supper

Mini Crab Cakes
Entertaining guests is easy if you keep the menu simple and stick to the plan. That being said; it’s hard for me to stick to the plan. My biggest worry is not having enough for everyone to eat. Normally I serve 2 to 3 appetizers before the meal. To help me decide what appetizers to serve I consider what the main dish will be first. Then I make a list of foods that will complement the meal. From there I choose “small bites” that I can make or buy beforehand. It’s as easy as that. For a dinner party; “What’s Cooking America” recommends 6 appetizers per person.

Today’s recipe is Mini Crab Cakes with tartar sauce and fresh lemon slices. I kept the ingredients minimal because I wanted the crab flavor to shine through. The crab cakes were made the day before. I cooked them in batches in canola oil before my guests arrived and then kept them in the oven on warm for 30 minutes before serving. A squeeze of lemon juice and a dill tartar sauce added a delightful tangy flavor. These mini crab cakes were moist, delicious and full of crab meat.

This week the host of the #SundaySupper Movement group is Wendy Hammond; of the Wholisticwoman.com, thank you Wendy! Today’s event is all about fancy appetizers.

*Preparation tip* After making patties, chill for a least 2 hours and up to 24 hours before frying, (this step will help hold crab mixture together).

yield: Makes approx. 10 to 11 crab patties about 2 ½ inches around.print recipe

Mini Crab Cakes #Sunday Supper

Mini Crab Cakes with tartar and fresh lemon slices make a delicious and sophisticated starter.
prep time: 24 hour and 20 MINScook time: 12 MINStotal time: 24 hours and 32 mins

INGREDIENTS:

  • ¼ cup mayonnaise
  • 2 scallions (sliced thinly)
  • 1 large egg, beaten
  • ½ teaspoon dry mustard
  • 2 teaspoons fresh lemon juice
  • 1 ½ teaspoons Old Bay Seasoning
  • 1 pound jumbo lump crab meat
  • 1 to 1/14 cups of panko
  • ¼ cup canola oil
  • Lemon wedges for serving
  • Prepared or homemade tartar sauce
  • Hot sauce

INSTRUCTIONS:

  1. Whisk the mayo, scallions, egg, mustard, lemon juice and old bay seasoning in a medium-sized bowl. Add crab and stir to incorporate (be careful not to break up the chunks of crab). Add in 1 cup of the panko and gently stir, if mixture is too loose add in another ¼ cup of the panko. The mixture should be firm enough to form into patties.
  2. Now form into small patties. Mine were roughly 2 ½ inches around. (I used a ¼ inch measuring cup for uniformity
  3. Chill for a least 2 hours and up to 24 hours before frying, (this step will help hold crab mixture together).
  4. In a large skillet over medium-high heat add canola oil. When oil is hot add the crab cakes, 4 to 5 at a time. Do not over crowd skillet. Cook the crab cakes for approx. 3 minutes on each side, turn carefully, until crisp and golden.
  5. Serve immediately. Garnish with lemon slices and your choice of tartar and hot sauce. Enjoy!
Created using The Recipes Generator

Finger Foods

Hors d'oeuvres

Seafood

Sweets

Veggies

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. Reply To: 02-12-17 Fancy Appetizer Recipes Preview HTML Notify me of follow-up replies via email Submit Search Forums Search for: Upcoming Events 03-12-17 Healthy Green
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

58 comments:

  1. How I wish we got fresh crab here. These look perfect for lunch on a salad as well.

    ReplyDelete
    Replies
    1. Thanks Tandy, I had 2 of these on a bed of arugula the next day;)

      Delete
  2. Think I might make your crab cakes for a meal! Jumbo lump crab meat fried up and topped with (Japanese) mayo? Yes, please! Applaud your exquisite taste in breadcrumbs, too =)

    ReplyDelete
    Replies
    1. Thanks Kim, will definnitely try Japanese mayo next time, fabulous idea!

      Delete
  3. This looks wonderful, Cheri. Your guests are certainly lucky to have such a wonderful and generous hostess. Yum. D

    ReplyDelete
  4. I miss crab! These crab cakes look so inviting.

    ReplyDelete
    Replies
    1. Thanks Angie, crab is one of my favorites as well.

      Delete
  5. As a Marylander I'm glad you used Old Bay! Yum!

    ReplyDelete
  6. We love a good crab cake! I'd be honored to be a guest at your dinner parties, Cheri :) What a delicious appetizer.

    ReplyDelete
    Replies
    1. Thanks Susan, wouldn't it be fun if we all lived close by we would have the best get-togethers.

      Delete
  7. I'm a sucker for crab cakes and these look perfect!!!

    ReplyDelete
    Replies
    1. Thanks Liz, salmon and crab are my favorites.

      Delete
  8. Thanks so much for your fabulous tips about making thm a day ahead and also for letting the crab cakes sit in the fridge first! Great pointers.

    ReplyDelete
    Replies
    1. Thanks Betsy, this was a fun event, lots of great food.

      Delete
  9. We love, love, love crab cakes! Where do you buy your crab in Arizona, Cheri? I love the flavors you use - they let the flavor of the crab shine!

    ReplyDelete
    Replies
    1. Hi David, in Arizona I buy from Costco, it's their lump crab in the refrigerated fish area. I know crazy right? but we love it.

      Delete
    2. That is great to know, Cheri. I don't belong but many friends do, and are willing to get me stuff in exchange for meals! :)

      Delete
    3. They have a seafood roadshow ever so often and they bring in great seafood, but you never know what they are going to have. Take care!

      Delete
  10. We adore crab cakes and love how you made them mini to serve them as an appetizer! I love the flavors you used in these cakes too. Thanks for the tip to prepare them the day before, it makes all the difference in the world when preparing for dinner parties. Have a great week!

    ReplyDelete
    Replies
    1. Thanks Anna and Liz, everytime I make them a little different, so nice to have a place to keep track of my recipes.

      Delete
  11. We have fresh dungeons crab here in Santa Cruz and I love to make crab cakes with them . Your recipe looks fantastic. I agree with you on the appetizers. I hosted a party for 15 people last night and put out different cheeses and made a wonderful hummus with homemade crackers. My girlfriend brought a olive tapenade. Everybody seemed to be happy .

    ReplyDelete
    Replies
    1. Hi Gerlinde, sounds like a wonderful party and the appetizers sound perfect. I bet your homemade crackers were delicious.

      Delete
  12. What a lovely dish to make for a Sunday supper indeed!

    ReplyDelete
    Replies
    1. Thanks Caroline, we love crab so this was a fun event.

      Delete
  13. I love crab cakes! And yours look delicious! I don't make them as often as I used to, but you've put the idea in my head, so will make some this week.!

    ReplyDelete
  14. Crab cakes! I love a good crab cake, but I don't think we've made them in, gosh, 2 years or more now. I totally should do this. Maybe for Valentine's Day tomorrow! Thanks for sharing!!

    ReplyDelete
    Replies
    1. Thanks David, I think these would be perfect for Valentines Day!

      Delete
  15. this has a fantastic proportion of crab to other stuff! what a fun thing to feast upon on a sunday night. :)

    ReplyDelete
  16. They look delicious, Cheri! I made crab cakes for dinner one night last week and my recipe is pretty much like yours, simple so that we enjoy the crab meat taste. Have a Happy Valentine's Day!

    ReplyDelete
  17. Crab cakes are a staple here on the Chesapeake Bay area. I've never met a crab cake I didn't like and yours look wonderful. Such a great make-ahead dinner idea. I may have to do this for one of our family Sunday suppers. Yummy!

    ReplyDelete
    Replies
    1. Thanks Tricia, I bet you have access to great crab where you live. Happy Monday!

      Delete
  18. Yum, these sound wonderful. I have to laugh cause I'm like you, always worried I won't have enough and then have WAY too much!

    ReplyDelete
    Replies
    1. Thanks Chris, I know exactly what you mean, always way too much.

      Delete
  19. Your crab cakes look delish! I love this simple recipe where the crab is the hit of the show.

    ReplyDelete
    Replies
    1. Thanks Lisa, loved your pear bites; I bet they are delicious!

      Delete
  20. Yum! This is definitely happening in my house! We love crab cakes! Love that serving platter in the pic too~

    ReplyDelete
    Replies
    1. Thanks, the serving platter was a gift, I use it quite a bit.

      Delete
  21. I love crab cakes, especially the ones packed with lots of crabs such as your...they look fabulous Cheri...
    Have a wonderful week :)

    ReplyDelete
  22. These are such cute little cakes! The lemon zest looks great with them too. They sound delicious for a party.

    ReplyDelete
  23. I do the same thing by letting a plateful rest in the fridge first. I love your seasonings I ready for these anytime!

    ReplyDelete
  24. Appetizers are often my favorite part of a party meal (okay how can I pick a favorite part)! But I always have the same fear of not enough food so I completely understand this!

    ReplyDelete
    Replies
    1. Thanks Inger, I'm a big snacker so finger foods are my favorite.

      Delete
  25. Crab cakes are one of my favorite things to eat! Your recipe sounds delicious, Cheri! I wish I could eat one of those cute, little appetizers right now!

    ReplyDelete
  26. I've never made crab cakes, I am always so intimidated by seafood. I guess that comes from spending your whole life in the midwest? These so so good though, I need to see if I can find crab meat and try this!

    ReplyDelete