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Pan-Fry

Mini Crab Cakes and Quick Creole Sauce
Ingredients
Notes: Hannaford is the brand of choice for the Potato Bread. The 3 slices of bread should be cut into 1/4 inch cubes. The sea salt and freshly ground black pepper can be to taste instead of the recommended amount.
5 Tbsp. unsalted butter
1 medium yellow onion, chopped
1/4 cup chopped green bell pepper
1/2 cup ketchup
1/2 cup water
1 Tbsp. low-sodium soy sauce
1 Tbsp. garlic powder
1 Tbsp. brown sugar
1 tsp. paprika
1/4 tsp. imitation smoke flavoring
1 lb. fresh crabmeat
1 Tbsp. spicy brown mustard
1/2 tsp. freshly ground black pepper
2 Tbsp. chopped parsley
2 tsp. fresh lemon juice
1/4 tsp. Tabasco sauce
1 tsp. Inspirations Bayou Cajun Rub
2 eggs
2 Tbsp.shallot, finely chopped
2 Tbsp. mayonnaise
3 slices Hannaford potato bread, cut into 1/4-inch cubes
1/2 tsp. sea salt, or to taste
1/4 cup olive oil
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Mini Crab Cakes and Quick Creole Sauce

Mini Crab Cakes and Quick Creole Sauce

Mini Crab Cakes and Quick Creole Sauce
  • Servings:Serves 10
  • Prep Time:30 minutes
  • Cook Time:30 minutes
directions
1. Prepare Creole Sauce. Melt butter in a medium saucepan over medium-high heat. When butter has melted, add onion and green pepper and sauti until tender.
2. Add ketchup, water, soy sauce, garlic powder, brown sugar, paprika, smoke flavoring, and pepper. Stir well and simmer, uncovered, 10 to 15 minutes. Transfer to a heat-safe serving dish.
3. Prepare crab cakes. In a large bowl, combine crabmeat, mustard, parsley, lemon juice, Tabasco, butter, Cajun Rub, eggs, shallots, and mayonnaise. Stir to blend well. Add bread cubes and combine well with crab mixture. Season with salt and pepper.
4. Line a baking sheet with waxed paper. Use a tablespoon to scoop crab mixture onto baking sheet and form into about 20 cakes that are 1 1/2 to 2 inches across.
5. Heat oil in a large nonstick skillet over medium heat. Add cakes carefully to skillet. Cook 3 to 4 minutes per side, until golden brown. You may need to do this in two batches to avoid overcrowding.
6. Remove cakes from skillet and place on a plate lined with paper towels. Transfer to a serving platter and serve immediately with Creole Sauce.
Source: Hannaford fresh Magazine, March - April 2009
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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