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.
- Portion size 32 servings
Ingredients
Method
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.
Nutritional facts <b>Per piece:</b> about
- Sodium 199 mg
- Protein 4 g
- Calories 65.0
- Total fat 4 g
- Cholesterol 9 mg
- Saturated fat trace
- Total carbohydrate 4 g
%RDI
- Iron 4.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 4.0
- Vitamin C 3.0
