Kamchatka crab meat cutlets
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 24 cutlets
Complexity: easily
Quantity: 24 cutlets
To keep the crab cakes from falling apart and maintain their shape, make them small (about 5 cm). Pair them with a garlic-and-blood orange mayonnaise aioli to enhance the seafood flavor. Place them on toasted potato slider buns, which are just the right size, arrange the mini sandwiches on a tray, and serve. A perfect treat for house parties—guests love bite-sized appetizers!
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.
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:
Crab cakes
- 900 g of lump crab meat, remove shell fragments and cartilage
- 18 butter crackers, crushed (about 3/4 cup)
- 1/4 cup mayonnaise + extra for greasing the cutlets
- 1 tbsp coarsely chopped fresh parsley
- 1.5 tsp seafood seasoning, such as Old Bay, plus extra for sprinkling on cutlets
- 8 drops of hot sauce
- 1 large egg, beaten
- Butter, for frying buns
- 24 potato sliders, cut in half horizontally
- Aioli sauce, for greasing
- Mixed small salad greens, for serving
Aioli
- 1 cup mayonnaise
- 2-3 tablespoons freshly squeezed blood orange juice (about half an orange)
- 1 tbsp. grainy mustard, ground with millstones
- 1 teaspoon blood orange zest
- 1 clove of garlic, grated
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Recipes with similar ingredients: crab meat, sandwich buns, eggs, mayonnaise, Orange juice, whole grain mustard, hot sauce, Old Bay seasoning, salad mix, parsley, aioli sauce, garlic
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Natural crab meat cutlets:
In a large bowl, carefully combine the crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg, and a pinch of salt and black pepper. Gently fold in the crab meat to evenly distribute the ingredients. Form 24 patties by scooping 2 tablespoons of the crab mixture and rolling it into 2-inch balls, about the size of golf balls. - Place the patties on a baking sheet lined with a silicone mat. Brush each patty with 1/4 teaspoon mayonnaise and sprinkle with seafood seasoning. Bake until lightly golden brown, 10-15 minutes.
- Brush each slider bun with butter and lightly toast in a skillet until golden brown. Spread a little aioli on the bottom half of the bun. Top with a crab cake. Garnish with slaw and top with the top half of the bun.
Aioli sauceIn a bowl, combine mayonnaise, blood orange juice, mustard, zest, and garlic. Season with salt and pepper to taste.
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