Mini Crab Cakes Recipe

For those of you who joined us at last Saturday's cooking demo at Zabar's you were lucky to have a preview tasting of these delicious crab cakes.  For everyone else, these are a must try at home.  They're as easy to make as they are delicious.  This recipe is from Chef Matthew Dunn.  Read more about Matthew (and C-CAP) here and watch the video of his cooking seminar here.

Enjoy!

View a print ready page. Mini Crab Cakes Ingredients: 2 Eggs 1 Tbl Dijon Mustard ¼ Cup Mayonnaise 1 Tbl Old bay ½ Red Pepper – small diced ½ Green Pepper – small dices 2 Stalks Celery – small diced 1 Shallot – minced 3 Cloves garlic – minced 2 Tbls Vegetable Oil 1 Tbl Butter (optional) 1 16 oz. can Claw Crabmeat 1 16 oz. can Jumbo Lump Crabmeat (These crabmeats are pasteurized and can be found in the fish department of most supermarkets) 1 Cup Plain Bread Crumbs Salt & White Pepper to taste (roughly 2 tsp salt 1 tsp pepper)   For Breading: 2 Cups Bread Crumbs 1 Cup Flour 5 Whole Eggs   Preparation of Mini Crab Cakes: 1. In a mixing bowl whisk two eggs, Dijon mustard, old bay and mayonnaise together. 2. Sauté red peppers, the green peppers and the celery in oil and butter.  Add shallots and garlic.  Cook until peppers are soft.  Remove from heat and allow to cool. 3. Add crabmeat to egg mixture.  Be careful not to break up the lumps of crabmeat. 4. Add the cooled sautéed pepper mixture. 5. Add one cup of bread crumbs, salt and pepper to taste. 6. Put the remaining 2 cups of bread crumbs in a bowl.  Put the remaining 5 eggs in a second bowl and beat lightly.  Place the 1 cup of flour in a third bowl. 7. First roll the crabmeat mixture into golf ball size balls.  Coat with flour, then dip each into the eggs and finally the bread crumbs.  Place completed crab cake on a tray.  Repeat until all crabmeat mixture is formed into cakes. 8. Heat a sauté pan lightly coated with oil.  Take your crab cake and flatten it a little and sauté until brown on both sides. 9. Serve with Citrus Yogurt Sauce.   Citrus Yogurt Sauce   Ingredients: 1 pt Plain Yogurt (whole milk, lowfat or non fat is all to your liking) 1 tsp Lemon Zest 1 tsp Orange Zest 1 tsp Lime Zest Juice from 1 whole Lemon Juice from 1 whole Lime Juice from 1 whole Orange ½ tsp salt   Preparation: 1. In a mixing bowl add yogurt and whisk in the zest of the lime, orange and lemon. 2. Add salt and pepper to taste.

Zabar's Recommends: Microplane Razor-Sharp Stainless Steel Zester     Peugeot 9" Pepper Mill     Zabar's Deli Mustard     Cuisipro Deluxe Batter Bowl     Amco Stainless Steel Measuring Cups     Zabar's 10" Cooks Knife