Cajun Crab Cakes
Cajun Crab Cakes
Photography by Matthew Kimura
This recipe makes 32 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 65 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | 0 |
| carb | 4 g |
| fibre | 0 |
| chol | 9 mg |
| sodium | 199 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 4 |
| vit C | 3 |
| folate | 3 |
Crispy on the outside, soft on the inside, these appetizers have just a hint of heat. If you make and freeze a batch ahead, they'll require just a quick sauté to be ready.
Ingredients
- 2 pkg (each 7 oz/200 g) frozen crabmeat, thawed
- 1-1/3 cups crushed unsalted soda crackers, (about 35)
- 1 cup light mayonnaise
- 1/4 cup finely diced carrot
- 1/4 cup finely diced sweet green peppers
- 1/4 cup grated radishes
- 1/4 cup finely chopped green onions
- 1 tbsp Cajun seasoning
- 1 tbsp Dijon mustard
- 1 tsp hot pepper sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup light sour cream
- 2 tbsp chopped fresh chives
- 2 tbsp vegetable oil
Preparation
Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl; stir in crackers, mayonnaise, carrot, green pepper, radishes, green onions, Cajun seasoning, mustard, hot pepper sauce, salt and pepper until combined.
Press heaping tablespoonfuls (15 mL) into 1/2-inch (1 cm) thick patties. (Make-ahead: Freeze on baking sheet until firm, about 2 hours. Layer between waxed paper in airtight container and freeze for up to 2 weeks. Thaw in refrigerator.)
In small bowl, stir sour cream with chives. Set aside.
In nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Cook crab cakes, in batches and adding more oil as necessary, until golden, 3 minutes per side. Serve with sour cream mixture.
- Keywords : Appetizers; Crab; Mayonnaise; Fry; Radishes; Cocktail Party;
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