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Mini Citrus Crab Cakes
with Herbed Vinaigrette Dipping Sauce

Mini Citrus Crab Cakes with Herbed Vinaigrette Dipping Sauce

Serves:  25

CRAB CAKES:
3 (6-ounce) cans fancy lump crab, well drained, cartilage removed
1 egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1 tablespoon lemon juice
Cracked black pepper to taste
1/4 cup finely chopped red bell pepper
4 green onions, white and light green parts trimmed, and thinly sliced (about 1/4 cup)
1 cup fresh bread crumbs, divided
1/4 cup olive oil, divided


CITRUS VINAIGRETTE:
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 cup olive oil
2 tablespoons mayonnaise
1 tablespoon fresh chopped parsley or chives



Combine crab, egg, mustard, lemon zest and juice, black pepper, bell pepper, onions and 1/2 cup bread crumbs in medium bowl. 

Place remaining bread crumbs in shallow pie plate.  Form crab mixture into cakes using a
tablespoon measure or small ice cream scoop.  Coat each crab cake in the bread crumbs.

Heat 1 tablespoon oil in 10-inch skillet or 3-quart sauté pan.  Add crab cakes 7 or 8 at a time.  Cook for 3 or 4 minutes per side or until golden.  Transfer to a cookie sheet, and repeat with
remaining oil and crab cakes.

Whisk together lemon juice, mustard, oil, mayonnaise and parsley. 

Serve crab cakes warm with the Citrus Vinaigrette.



This and other great recipes can be found in Bob Warden's Favorite Recipes: