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Thursday, September 3, 2009

Mini Crab-Cakes

I just love crab cakes. With these, you can even switch out dipping sauce. The jalapeno sauce that I have with the zucchini cakes would be fantastic with these little guys as well!!

¾ lb surimi crabmeat
1 red pepper, seeded and coarsely chopped
1 rib celery, cut into 3 pieces
3 scallions, trimmed
2 egg whites
3 tbsp light wasabi mayonnaise
2/3 cup plain dry bread crumbs

Dipping Sauce:
1 rib celery, finely chopped
1/3 cup light wasabi mayonnaise
1 scallion, finely chopped
1 tbsp sweet pickle relish
2 tsp water or skim milk

In a food processor, combine the surimi, pepper, celery and scallions. Pulse to finely chop. Add the egg whites, mayonnaise and 1/3 cup of the bread crumbs. Pulse to combine. Let stand 5 minutes. Heat oven to 425 degrees. Coat a large sheet pan with nonstick cooking spray. Place remaining 1/3 cup bread crumbs in a shallow dish. Using a heaping tbsp, gently form small patties, each about ½ inch thick and 1 ¾ inches across. Coat with bread crumbs. Transfer to prepared baking sheet. Spray tops of crab cakes with cooking spray. Bake crab cakes at 425 degrees for 20 minutes, turning once. In medium size bowl, combine celery, mayonnaise, scallion, pickle relish and water or milk. Stir until ingredients are well blended. Refrigerate until serving. Once crab cakes are done baking, transfer to a serving platter. Serve with dipping sauce on the side.