Mini Crab Cakes With Cherry Tomato And Corn Salsa Recipes

Steps:

• Crab Cakes:.
• Put crabmeat in medium bowl, sprinkle with lemon juice, and gently toss.
• In large bowl, mix together bread crumbs, egg, mayonnaise, scallions, parsley, mustard, salt and pepper to taste.
• Add crabmeat and mix together gently.
• Shape into small patties, about 1 inch thick and 2 inches wide, and place on baking sheet.
• Cover with plastic wrap and refrigerate for at least an hour.
• Heat 1 tbsp each of butter and oil in large skillet over medium-high heat and cook half of the crab cakes until golden, 3-5 minutes per side.
• Drain on paper towels.
• Heat remaining butter and oil and repeat with the rest of the crab cakes.
• To serve, divide salad greens among 6 plates. Top each plate with three crab cakes and spoon the salsa over them.
• Cherry Tomato and Corn Salsa:.
• Bring large pot of water to boil. Add corn, return to boil and cook for 5 minutes.
• Lift corn from water and set aside to cool.
• When cool enough to handle, scrape kernels off cobs with small, sharp knife and transfer to large bowl.
• Add tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.
• Cover and refrigerate at least 2 hours before serving.
• The salsa will keep in the refrigerator for up to three days.
• Makes about 3 cups of salsa.

Steps:

• For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
• Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
• Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
• For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
• For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
• Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.

Steps:

• 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.

Steps:

• Mix first 9 ingredients in large bowl. Season with salt and pepper. Mix in 1/4 cup breadcrumbs and egg. Shape crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup mixture for each. (Can be made 6 hours ahead. Cover; chill.)
• Place 3 cups breadcrumbs in shallow dish. Coat crab cakes in breadcrumbs, pressing to adhere. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat. Add 4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes. Divide among 4 plates. Serve with salsa.

Steps:

• Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.