Copycat Cheesecake Factory Mini Crab Cakes
Description
If you love crab cakes from Cheesecake Factory, you can make them easily at home whenever you please.
Ingredients
Crab Cakes:
2 T. mayonnaise
2 T. minced onion, green parts only
2 T. minced red bell pepper
1/2 beaten egg
1 t. minced fresh 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
vegetable oil
Remoulade Sauce:
1/2 c. mayonnaise
2 t. capers
2 t. chopped dill pickle slices (hamburger slices)
1 t. 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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Crab Cakes: In a large bowl, add ingredients except for the breadcrumbs, crab, panko and vegetable oil; whisk to blend ingredients together.
Carefully fold the crab and breadcrumbs into the whisked ingredients, making sure not to over stir the mixture, or the lumps of crab will fall apart. The best crab cakes have big chunks of crab in them.
Rub a light coating of oil in 6 cups of a standard size non-stick muffin tin; use a spoon to fill the cups with equal amounts of the crab mixture; press down a little on each so that the tops are flat, not pressing too hard or the crab cakes may be hard to remove.
Cover the muffin tin with plastic wrap. Place it in the refrigerator for about 1 hour. This will help the cakes stay together when they’re browned in the oil.
Remoulade sauce: Combine ingredients in a small bowl; cover; refrigerate until ready to serve the crab cakes.
After crab cakes have chilled, heat about 1/4-inch vegetable oil in a large skillet over medium/low heat.
Fill a shallow bowl with the panko.
Carefully turn the crab cakes out onto a plate; gently roll each crab cake around in the panko so that each cake wears a light coating of panko.
Test the oil to see if it's hot by dropping a pinch of panko into the pan. It should sizzle. Saute the crab cakes in the hot oil for 1 1/2 - 3 minutes per side or until the cakes are golden brown.
Transfer crab cakes to a paper towel lined plate to drain.
Serve immediately with the remoulade sauce.
2-4 servings.
*Freshly cooked blue crab is the best choice for this recipe; however a good quality canned crab is an acceptable substitute.