Crab Cake Appetizer
Wholly crap do these crab cake appetizers taste yum-dee-alicious! They’re just a little samplet to spread the crab tasting joy out to your fellow friends.
You have probably ordered these many times from your latest watering hole but lets get one thing straight, making these bad boys in your own kitchen is magnifique. (They might even bring out a little bit of french.) And as an extra bonus you can make triple the amount for half the price as it costs to eat out! Its win-win!
I love making crab cakes out of our left over crab feasts. I’ll serve them up with anything fresh and crunchy like, bell peppers, carrots, cucumbers, celery or apples. These crab cakes are the perfect accompaniment to just about anything or your best choice when you need to bring an appy to a party.
Broiling or grilling your crab cakes give the meat a rich smoky flavor. In my opinion, it’s the best way to cook your crab cakes that doesn’t require a crispy-crunch exterior.
Ingredients:
- 1/4 Cup no-fat Greek yogurt
- 1/4 Cup mayonnaise
- 1 Egg (beaten)
- 1 teaspoon grainy mustard
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon of Cajun spice like Slap Ya Mama
- 3/4 Cup of saltine crackers (crushed)
- 2 Cups (1 lb.) of crab meat
- Oil for frying
Method-to the Rad-ness:
In a medium bowl mix together the yogurt, mayonnaise, egg, mustard, Worcestershire sauce and Slap Ya Mama
Gently add the crab meat being careful not to break apart the crab meat chunks.
Divide the mixture evenly into twelve parts and shape into twelve mini patties. Place the crab cakes on a baking sheet and refrigerate for 1/2 and hour at least.
While the crab cakes are in the fridge you can preheat the broiler and make the serving sauce for these crab cakes. The recipe is below.
Broil your crab cakes in the middle of the oven for about 3 minutes each side. Watch your crab cakes carefully as they easily burn. I usually open the oven door at the two minute mark to keep an eye on them.
These crab cakes taste the best with this simple Tarragon aioli sauce:
Mix together 1/2 cup of mayonnaise, a couple of splashes of Tabasco sauce, 1 minced garlic clove and 2 Tablespoons of fresh tarragon leaves (minced).
- ¼ Cup no-fat Greek yogurt
- ¼ Cup mayonnaise
- 1 Egg (beaten)
- 1 teaspoon grainy mustard
- 1 Tablespoon Worcestershire sauce
- ½ teaspoon of Cajun spice like Slap Ya Mama
- ¾ Cup of saltine crackers (crushed)
- 2 Cups (1 lb.) of crab meat
- Oil for frying
- In a medium bowl mix together the yogurt, mayonnaise, egg, mustard, Worcestershire sauce and Slap Ya Mama. When thoroughly mixed stir in the saltines just enough to coat them.
- Gently add the crab meat being careful not to break apart the crab meat chunks.
- Divide the mixture evenly into twelve parts and shape into twelve mini patties. Place the crab cakes on a baking sheet and refrigerate for ½ and hour at least.
- While the crab cakes are in the fridge you can preheat the broiler and make the serving sauce for these crab cakes. The recipe is below.
- Broil your crab cakes in the middle of the oven for about 3 minutes each side. Watch your crab cakes carefully as they easily burn. I usually open the oven door at the two minute mark to keep an eye on them.
- These crab cakes taste the best with this simple sauce:
- Mix together ½ cup of mayonnaise, a couple of splashes of Tabasco sauce, 1 minced garlic clove and 2 Tablespoons of fresh tarragon leaves (minced).
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