Cheesecake Factory Mini Crabcakes
Description
Crispy, yummy mini crab cakes restaurant style will make you and guests happy. Use a quality crab meat and don't stir the crab too much, so that big chunks of crab stay together for a great taste.
Ingredients
Crab Cakes:
2 T. mayonnaise
2 T. minced green onion (green part only)
2 T. minced red bell pepper
1/2 beaten egg
1 t.freshly minced parsley
1 t. Old Bay seasoning
1/2 t. yellow prepared mustard
1/2 lb. lump crab meat
3 T. plain breadcrumbs
1/4 c. panko breadcrumbs
vegetable oil
Remoulade Sauce:
1/2 c. mayonnaise
2 t. capers
2 t. chopped dill pickle slices
1 t. freshly squeezed lemon juice
1/2 t. minced fresh parsley
1/2 t. paprika
1/2 t. chili powder
1/4 t. cayenne pepper
1/4 t. ground cumin
1/8 t. salt
Directions
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Place first seven crab cake ingredients, (not the breadcrumbs, crab meat, panko or vegetable oil) into a large bowl; whisk to blend ingredients together. Carefully fold tin he crab meat and breadcrumbs into the whisked ingredients. DO NOT over-stir the mixture or the lumps of crab will fall apart. The best crab cakes have nice big chunks of crab.
Rub or spray a light coating of oil in six cups of a non-stick standard size muffin tin. Fill the cups with equal amounts of the crab mixture, pressing down a bit on each crab cake so that the top is flat. DON'T press too hard or the crab cakes might be hard to remove. Cover the muffin tin with plastic wrap; place it in the refrigerator for 1 hour or so. This will help the cakes stay together when they’re browned in the oil.
Remoulade sauce:
Combine all ingredients in a small bowl; cover; chill until ready to serve the crab cakes.
When the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in a large skillet over medium-low heat. Fill a plate/shallow bowl with the panko breadcrumbs.
Carefully turn the crab cakes out onto plate; gently roll each one around in the breadcrumbs, so all crab cakes have a light coating of panko.
Test oil by dropping a pinch of panko into the pan. The oil should be sizzling. Saute crab cakes in the hot oil for 1 1/2 - 3 minutes on each side or until they're golden brown.
Drain crab cakes on a paper towel lined plate very briefly.
Serve hot with a little remoulade sauce on the side.
Makes 6 muffin cups: 2-4 servings.