It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is MINI-CRABCAKES!
One of the things I love about the holidays are all of the special recipes family and friends pull out for those holiday meals and parties. A lot of seafood goes on sale at this time of the year, too. I love seafood of all kinds, especially crabcakes. Today’s recipe is something you can make quickly for your guests, a taste of the sea and a nice complement to other party dishes.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 287 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
[Makes 24 mini-crabcakes]
1 lb. fresh or pkg. crabmeat
½ sweet red pepper, finely diced
3 scallions, chopped
1/3 cup mayonnaise
½ tsp. salt
¼ tsp. black pepper
¼ tsp. dried tarragon, crumbled
1 cup yellow cornmeal
6 T. vegetable oil
Remoulade, recipe follows
Pick through crabmeat to remove shell or cartilage. Stir in red pepper, scallion, eggs, mayonnaise, salt, pepper and tarragon. Add ½ cup of the cornmeal; place remaining cornmeal in small bowl. Let mixture rest 10 minutes. Using 2 T. mixture for each, form 24 2-inch crab cake patties. Shape with your hands, then coat patties with remaining cornmeal. Heat 3 T. of the oil in large skillet over med-med/high heat. Cook 12 of the crab cakes for 3 minutes. Flip over; continue to cook an additional 3 minutes. Repeat with remaining 3 T. oil and remaining 12 crab cakes. Place on paper towels before serving with remoulade.
Remoulade: Stir together ½ cup mayonnaise, 1 T. chopped capers, 1 T. fresh lemon juice, 2 tsp. pickle relish, 2 tsp. sugar and a dash of hot-pepper sauce.