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Miniature Crab Cakes with Tartar Sauce
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Yield: about 40 crab cakes and about 2 1/3 c. tartar sauce
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Source: Spirit of Christmas Cookbook Vol. 2, 1997
| Tartar Sauce: | |
| 2 c. | mayonnaise |
| 2/3 c. | finely chopped dill pickles |
| 4 Tb. | freshly squeezed lemon juice |
| 4 Tb. | finely minced scallions, (use white and small portion of green tops) |
| 2 Tb. | drained capers, chopped |
| 1/2 tsp. | creamed horseradish |
| 1/2 tsp. | hot pepper sauce |
| Crab Cakes: | |
| 3 cans (6 oz. each) | crabmeat, drained |
| 1/2 c. | finely chopped green pepper |
| 1/2 c. | finely chopped sweet red pepper |
| 3 Tb. | minced onion |
| 2 tsp. | minced fresh parsley |
| 1 | egg, beaten |
| 1/2 c. | finely crushed butter-flavored crackers, (about 12 crackers) |
| 1/4 tsp. | salt |
| 1/8 tsp. | ground black pepper |
| 3/4 c. | corn flakes crumbs |
For tartar sauce, combine mayonnaise, pickles, lemon juice, scallions, capers, horseradish and pepper sauce in a small bowl; stir until well blended. Reserve 1/3 c. for crab cakes; refrigerate remaining sauce until ready to serve.
Preheat oven to 350 degrees. For crab cakes, combine crabmeat, green and red peppers, onion, reserved 1/3 cup tartar sauce, parsley, egg, cracker crumbs, salt and black pepper in a medium bowl. Carefully blend ingredients, just until mixed. Use 1 Tb. of crab mixture to form each patty. Roll in corn flake crumbs until well coated. Place on an ungreased baking sheet. Bake 20-25 minutes or until golden brown. Serve warm with tartar sauce.
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