Episode 104

 

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Mini Crab cakes with Horseradish Sauce

 

Yield:  18 mini crab cakes

 

Crab Cakes:

8 oz. pasteurized Crabmeat such as Phillips brand, backfin is best, lump is too large

½ cup Italian style breadcrumbs, plus additional ¼ cup if needed

¼ cup roughly chopped scallions or green onions

1 Tablespoon fresh lemon juice

½ teaspoon hot sauce

1/4 teaspoon fine sea salt

2 egg whites

Few grinds fresh black pepper

 

1 cup corn flakes

 

Dipping sauce:

½ cup plain low fat yogurt

1 or 2 teaspoons prepared horseradish

 

Equipment:

 

Parchment lined baking sheet

Food Processor

Large bowl

 

Preheat oven to 450°.

 

Mix all crab cake ingredients, except cornflakes, together.  Mixture should be dry enough to form balls.  If not, add more breadcrumbs.

 

Finely crush corn flakes in food processor. 

 

Roll crab mixture into small balls and then into corn flakes.  Bake on parchment lined baking sheet until golden, approximately 10 minutes.

 

Drain yogurt through cheesecloth or coffee filter set in a colander for about 20 minutes.  Mix with horseradish to taste.

 

Serve crab cakes with horseradish sauce.

 

Cook’s Tip: a small ice cream scoop makes portioning easier and eliminates rolling each ball individually.

 

Variations:

Serve with cocktail sauce

Make 3 large crab cakes to serve as an entrée and bake for 15-20 minutes, until golden.

 

 

ãBarbara Seelig Brown