Ingredients and Weight:
- 1 pound fresh crab meat, picked
- 1/2 cup mayonnaise
- 1/4 cup bread crumbs
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped red bell pepper
- 1 egg, beaten
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
For the Curried Tartar Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon curry powder
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the crab meat, mayonnaise, bread crumbs, onion, celery, red bell pepper, egg, Old Bay seasoning, salt, and black pepper. Mix well to combine.
- Form the mixture into 8 mini crab cakes.
- Heat a large skillet over medium heat and add enough vegetable oil to coat the bottom of the pan.
- Place the crab cakes in the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
- In a small bowl, combine the mayonnaise, sour cream, curry powder, lemon juice, salt, and black pepper. Mix well to combine.
- Serve the mini crab cakes with the curried tartar sauce.
Nutritional Information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 20g
- Protein: 20g
Dish Characteristics:
- Crispy on the outside, tender on the inside
- Savory and flavorful
- Perfect for a light appetizer or snack
User Comments:
- "These crab cakes were absolutely amazing! They were so easy to make and they tasted like they came from a fancy restaurant."
- "I love the curried tartar sauce. It's so unique and it really complements the crab cakes."
- "These mini crab cakes are the perfect size for a party appetizer. They're bite-sized and they disappear quickly!"
Special Precautions and Tips:
- Make sure the crab meat is fresh and free of shells.
- Don't overcook the crab cakes, or they will become tough.
- If you don't have Old Bay seasoning, you can substitute with another seafood seasoning blend.
