Mini Crab Cakes Make the sauces the day before. Prepare the crab cakes earlier in the day, and chill until ready to cook. Makes 8 appetizers or 4 servings 3 cups saltine cracker crumbs, divided 2 large eggs, lightly beaten ½ cup diced onion 3 T mayonnaise 1 T prepared mustard 2 tsp lemon juice ½ tsp salt ¼ tsp pepper 1/8 tsp ground red pepper ¼ tsp hot sauce 1 pound fresh lump crabmeat, drained 2 T butter 2 T vegetable oil Lemon-Dill Mayonnaise Red Bell Pepper Sauce Stir together 2 cups cracker crumbs and next 9 ingredients; fold in crabmeat. Shape into 8 (3-inch) patties; dredge in remaining cracker crumbs. Melt butter in oil in a large skillet over medium-high heat. Add crab cakes, cook 4 minutes on each side or until golden. Serve with Lemon-Dill Mayonnaise and Red Bell Pepper Sauce. Lemon-Dill Mayonnaise Makes 1 ¼ cups 1 cup mayonnaise 2 tsp grated lemon rind 1 T lemon juice ¾ tsp dried dillweed ¼ tsp garlic powder ¼ tsp hot sauce (optional) Stir together first 5 ingredients and, if desired, hot sauce. Chill. Red Bell Pepper Sauce Makes 1 ¼ cups 1 red bell pepper ½ cup mayonnaise, divided ½ tsp garlic powder ½ tsp salt ¼ tsp pepper ¼ tsp hot sauce Place bell pepper on an aluminum foil-lined baking sheet. Bake at 450 for 15 minutes or until pepper is blistered, turning once. Place pepper in zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper; discard seeds. Process pepper and ¼ cup mayonnaise in a food processor until smooth. Stir in remaining mayonnaise, and remaining ingredients. Chill. |
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