Spicy Crab Cakes

Votes: 1

Time: 45 min.
Complexity: easily
Quantity: 24 canapés

You don't even need any dough to make these simple cupcakes. Instead, use crushed buttery graham crackers. They're mixed with real crab meat, egg whites to hold everything together, lemon zest to bring out the seafood flavor, and chipotle mayonnaise to add a tangy, slightly smoky flavor. Baked in a mini muffin tin, they make a great miniature appetizer for a buffet. Before serving, drizzle each cupcake with a little chipotle mayonnaise and sprinkle with green onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g of large pieces of natural crab meat
1/3 cup crushed butter crackers (such as Ritz)
3 tbsp ancho mayonnaise + extra for serving
White of 1 large egg, lightly beaten
1 tbsp chopped fresh chives, plus extra for serving
1 teaspoon finely grated lemon zest

Ingredient Substitution Suggestions

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Recipes with similar ingredients: crab meat, chives, lemon zest

Cooking the dish according to the recipe:

Preheat oven to 200°C. Grease a 24-cup mini muffin pan (preferably non-stick) with olive oil.
In a large bowl, combine crab meat, crushed crackers, mayonnaise with ancho pepper, egg white, chives, lemon zest, and 3/4 teaspoon salt. Fill the mold cavities with the crab mixture. Refrigerate for 15 minutes.

Bake the crab cakes until heated through and golden brown around the edges, 10-12 minutes. Remove from the pan. Top with a drizzle of chipotle mayonnaise and a sprinkle of finely chopped chives.

Categories:

recipe / Bakery / Unsweetened cookies and muffins / Appetizers / Fish appetizers / Food Network - recipes

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