I actually combined the recipe posted by Cyn; (Ina's rec: Crab Cakes) with cooking technique posted on Gourmet. I used 1 lb of crab. (Actually, I cheated and used fake crab that I pulsed in the food processor...Don't tell anyone!!) I did not include celery. And I upped the Old Bay and Tabasco and only used 1 egg. Instead of adding bread crumbs, I followed Gourmet's technique of dredging in corn flakes, and making them only 1 1/2 inch in diameter. I also used Gourmet's timing on chilling and oven baked. I served it with the Tomato Ginger Jam. They had a beautiful presentation. It was a hit. I made about 3 dozen, they were the first appetizer to go. I made them at home and then briefly reheated at the party. (half were micro'd). It was actually a great recipe, because you can start early in the am, and kind of do a bit at a time....
Thanks Cyn for posting Ina's recipe! I am traditionally a puriest with Crab Cakes, but I really enjoyed the flavors and colors.
Regards,
Barb
Gourmet's Rec: Miniature Crab CakesActive time: 1 3/4 hr Start to finish: 5 hr
1/2 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
3/4 teaspoon Old Bay Seasoning
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon Tabasco
1 lb jumbo lump crabmeat, picked over
4 cups cornflakes
Accompaniment: tomato ginger jam
Garnish: thinly sliced fresh cilantro
Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours.
Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in cornflakes. Make more crab cakes in same manner, transferring to buttered baking sheets. Chill, covered, at least 1 hour.
Preheat oven to 400°F.
Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes. Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.
Cooks' note:
• Unbaked crab cakes can chill up to 4 hours.
Makes about 36 hors d'oeuvres.
Gourmet
Gourmet Entertains
April 2002
This recipe is an accompaniment for Miniature Crab Cakes with Tomato Ginger Jam.
Active time: 30 min Start to finish: 1 hr
1/4 cup minced shallot
1 tablespoon finely grated peeled fresh ginger
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
1 tablespoon sugar
1 1/2 lb plum tomatoes, seeded and finely chopped
1 1/2 tablespoons fresh lime juice
2 tablespoons finely chopped fresh cilantro
Cook shallot, ginger, garlic, salt, black pepper, and red pepper flakes in butter in a 10-inch heavy skillet over moderately low heat, stirring, until shallot is softened, about 5 minutes. Add sugar and cook, stirring, until dissolved. Add tomatoes and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.
Cool jam to room temperature, then stir in lime juice and cilantro.
Cooks' note:
• Jam can be made 2 days ahead and chilled, covered. Stir in lime juice and cilantro just before serving.
Makes about 1 1/4 cups.
Gourmet
April 2002
Cyn's Original Post for Barefoot Contessa's Crab Cakes
I upped the crab, Tabasco and Old Bay
Delicious and, with the variety of colorful vegetables, really pretty!
2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten for frying
4 tablespoons unsalted butter
1/4 cup olive oil
Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
Thanks Cyn for posting Ina's recipe! I am traditionally a puriest with Crab Cakes, but I really enjoyed the flavors and colors.
Regards,
Barb
Gourmet's Rec: Miniature Crab CakesActive time: 1 3/4 hr Start to finish: 5 hr
1/2 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
3/4 teaspoon Old Bay Seasoning
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon Tabasco
1 lb jumbo lump crabmeat, picked over
4 cups cornflakes
Accompaniment: tomato ginger jam
Garnish: thinly sliced fresh cilantro
Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours.
Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in cornflakes. Make more crab cakes in same manner, transferring to buttered baking sheets. Chill, covered, at least 1 hour.
Preheat oven to 400°F.
Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes. Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.
Cooks' note:
• Unbaked crab cakes can chill up to 4 hours.
Makes about 36 hors d'oeuvres.
Gourmet
Gourmet Entertains
April 2002
This recipe is an accompaniment for Miniature Crab Cakes with Tomato Ginger Jam.
Active time: 30 min Start to finish: 1 hr
1/4 cup minced shallot
1 tablespoon finely grated peeled fresh ginger
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
1 tablespoon sugar
1 1/2 lb plum tomatoes, seeded and finely chopped
1 1/2 tablespoons fresh lime juice
2 tablespoons finely chopped fresh cilantro
Cook shallot, ginger, garlic, salt, black pepper, and red pepper flakes in butter in a 10-inch heavy skillet over moderately low heat, stirring, until shallot is softened, about 5 minutes. Add sugar and cook, stirring, until dissolved. Add tomatoes and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.
Cool jam to room temperature, then stir in lime juice and cilantro.
Cooks' note:
• Jam can be made 2 days ahead and chilled, covered. Stir in lime juice and cilantro just before serving.
Makes about 1 1/4 cups.
Gourmet
April 2002
Cyn's Original Post for Barefoot Contessa's Crab Cakes
I upped the crab, Tabasco and Old Bay
Delicious and, with the variety of colorful vegetables, really pretty!
2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten for frying
4 tablespoons unsalted butter
1/4 cup olive oil
Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.