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Mini Crab Cakes with Cilantro Lime Sauce

12:06 PM, Aug 22, 2013   |    comments
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For the crab cakes
*2 Tbl. Butter
*2 Tbl. Olive oil
*3/4 cup sweet onion, diced
*3 stalks celery, diced small
*1 cup sweet yellow, red, orange peppers, minced
*1/4 cup flat leaf parsley, minced
*1/4 tsp. Hot sauce (Texas Pete)
*1/2 tsp. Worcestershire sauce
*1 1/2 tsp. Old bay seasoning
*1/2 tsp. Black pepper
*8 oz. Lump crabmeat, drained & picked to remove shells
*1/2 cup Italian bread crumbs
*1/2 cup mayonnaise
*2 tsp. Dijon mustard
*2 large eggs, lightly beaten

For frying/baking
*2Tbl. Melted butter
2Tbl. Olive oil

For sauce
*1/4 cup plain Greek yogurt
*1/4 cup sour cream
*1/2 lime, juiced and zested
*1/4 cup cilantro, minced
*1/4 tsp. Garlic powder

For the crab cakes
1. In a frying pan, cook over medium low heat, butter, olive oil, onion, celery, sweet peppers, parsley, hot sauce, Worcestershire, old bay & pepper. Cook till soft and tender. Cool the veggies to room temp.
2. In a large bowl, break up the crab meat into small pieces, add bread crumbs, mayo, mustard, eggs & cooled veg. mixture. Mix well. Cover and refrigerate for 30 minutes.
4. Shape into bite sized crab cakes (2 Tbl. Each.) Place melted butter and oil on a foil lined baking pan. Place cakes on top.
6. Bake in preheated oven 375 degrees for 10-12 min. Turn once halfway through.
Crab cakes can be kept warm in 250 degree oven til ready to serve.

For the sauce

Mix all ingredients together in a small bowl and refrigerate til. Ready to serve. Enjoy!

Presented by: Special Tee Cookies & Catering

Date: 8/22/2013

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